Ingredients Chicken Whole Chicken Moroccan Chicken with Minty Date Couscous Be the first to rate & review! Chef Way Mark Sullivan marinates the chicken in 13 different ingredients over the course of two days. He serves the chicken with a cracked version of the whole-grain farro that he cooks and breaks down himself.Cheap Way Make a simple, delicious rub for chicken with fewer ingredients, including mint and ginger. Instead of farro, opt for super-inexpensive couscous. More Amazing Chef Recipes Made Easy By Mark Sullivan Mark Sullivan Why Because he has successfully stretched the definition of "pub food" to include foie gras and oxtail ragout, but he's not afraid to keep a burger and fries on the menu. Born New York, NY, 1966. Education He is a self-taught chef. Experience 42 Degrees, San Francisco; Plumpjack Squaw Valley Inn, Olympic Valley, CA. How he describes his food "We call it American, but we're really influenced by European technique—French, Spanish and Italian." How he got into cooking "I thought I'd give it a year. But when I was working, I never watched the clock. I just loved what I was doing." Favorite cheap mealA beer and a burrito at La Cumbre Taqueria in San Francisco's Mission District. Bedside reading "Lately, I've been interested in management. I'm reading a book called Jack Welch and the GE Way by Robert Slater." Favorite kitchen tool The tamis (drum sieve). "It creates a fine, even texture. I like hand tools in general. I don't think you need a lot of electrical equipment in a kitchen." About his recipe Sullivan says the best part of making his shell bean soup with pistou is "the meditative task of peeling the fresh beans. And I love the creamy texture of the cranberry beans." Won Best New Chef at: Village Pub, Woodside, CA Food & Wine's Editorial Guidelines Updated on March 4, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Lucy Schaeffer Active Time: 30 mins Total Time: 1 hrs 45 mins Yield: 4 Ingredients 1/4 cup plus 2 tablespoons chopped mint 2 large garlic cloves, minced 1 teaspoon finely grated fresh ginger 1 teaspoon sweet paprika 1 teaspoon ground cumin 1 teaspoon ground coriander 1/4 teaspoon cinnamon Pinch of cayenne pepper Kosher salt 1/4 cup plus 2 tablespoons extra-virgin olive oil One 4-pound chicken, quartered 1 cup chicken stock or low-sodium broth Freshly ground black pepper 1 cup couscous (6 ounces) 1/2 cup chopped pitted dates 1/4 cup salted roasted almonds Directions In a small bowl, combine 2 tablespoons of the mint with the garlic, ginger, paprika, cumin, coriander, cinnamon, cayenne and 1 tablespoon of kosher salt. Stir in 1/4 cup of the olive oil and rub the mixture all over the chicken. Cover with plastic wrap and let stand at room temperature for 1 hour. Preheat the oven to 400°. In a large ovenproof skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the chicken, skin side down and cook over moderately high heat until browned, about 5 minutes. Flip the chicken. Transfer the skillet to the oven and roast the chicken for about 30 minutes, until cooked through. Transfer the chicken to a platter, cover and keep warm. Pour the pan juices into a heatproof cup and spoon off as much fat as possible. Set the skillet over high heat and add the stock. Cook, scraping up any bits stuck to the pan, until reduced by half, about 5 minutes. Add the pan drippings and season with salt and pepper; keep warm. In a medium saucepan, bring 1 cup of water to a boil with a pinch of salt. Add the couscous and dates, cover and let stand off the heat until the couscous is tender and the water is absorbed, about 5 minutes. Stir in the almonds and the remaining 1/4 cup of mint. Mound the couscous on plates and top with the chicken. Spoon the pan sauce all around and serve right away. Make Ahead The chicken can marinate overnight in the refrigerator. Suggested Pairing Floral, cherry-scented Dolcetto. Rate it Print