1Start by frying the onions with the oil in a large pot on high heat. When the onions becomes transparent/golden, add the chicken, water, cumin, cinnamon and turmeric and bring to boil. Once boiled, reduce to low-medium heat, cover the pot and cook for 20-30 minutes until chicken is cooked.
2Now add the olives, dates, lemon juice and sugar and mix well. Continue cooking on medium heat for another 15 minutes. Remove from the heat, mix well and let sit for 10 minutes.
3Move to a serving dish with couscous or rice and garnish with cilantro.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Couscous is a staple in Morocco and across Northern Africa. Using spices, raisins and lemon zest, this surprisingly simple recipe creates a flavorful dish that pairs particularly well with vegetables and meat.
We get a better look inside a Williamsburg restaurant. Chef Connolly gets a little hand in the kitchen at Rider.
Here's the Difference Between Asiago, Romano, and Parmesan Cheese