Chicken and pumpkin tagine

• Ingredients

•  100 ml extra virgin olive oil
•  4 (1kg) Coles RSPCA approved chicken breast fillets, cut into 3cm pieces
•  40g butter
•  1 large brown onion, thinly sliced
•  2 teaspoons ground cinnamon
•  2 teaspoons ground coriander
•  2 teaspoons ground cumin
•  1 teaspoon ground ginger
•  2 cups chicken stock
•  800g butternut pumpkin, peeled, cut into 3cm pieces
•  300g green beans, trimmed, halved
•  2 tablespoons currants
•  1/4 cup pitted dates, chopped
•  2 cups couscous
•  1/4 cup slivered almonds, lightly toasted, to serve
• 
  
• Step 1
  Heat 1 tablespoon oil in a large, heavy-based saucepan over medium-high heat. Cook chicken, in batches, for 5-6 minutes or until browned. Transfer to a plate.
• Step 2
  Add 1 tablespoon of the remaining oil and half the butter to the pan. Cook onion and spices for 5 minutes or until onion softens. Return chicken and any juices to the pan. Add stock and pumpkin. Bring to the boil. Reduce heat to low. Cover and simmer for 30 minutes or until chicken and pumpkin are tender. Add beans in the last 5 minutes of cooking. Stir in currants and dates.
• Step 3
  Meanwhile, place 2 cups water and remaining oil in a saucepan. Season with salt. Bring to the boil over high heat. Remove from heat. Add couscous, stirring constantly. Cover and stand for 2-3 minutes. Add remaining butter. Heat over low heat for 3 minutes. Use a fork to separate grains.
• Step 4
  Top tagine with almonds. Serve with couscous.