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.
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.