Call-Me-Cumin Stew

Step 1 -Add the garlic and 1/2 teaspoon of the salt to a cutting board and use the back of a fork to mash them together until a paste forms.

Step 2 -In a medium bowl, add the garlic paste, the lemon juice, the cumin, the paprika, and the black pepper and whisk to combine.

Step 3 -Add the chicken pieces to the garlic mixture and stir to coat.

Step 4 -In a large cast-iron skillet over medium-high heat, add the olive oil.

Step 5 -Add the onions to the oil and cook, stirring occasionally, until they are golden-brown, about 6-8 minutes.

Step 6 -Use a slotted spoon to transfer only the chicken breast pieces to the onions, reserving the marinade, and cook, stirring occasionally, until the meat is opaque on the outside, about 4 minutes.

Step 7 -Add the tomatoes and their juices, the chickpeas, the reserved marinade, and the remaining salt to the chicken mixture and reduce the heat to medium.

Step 8 -Cook the stew until the meat reaches an internal temperature of 165 degrees F and the juices run clear.

Step 9 -Serve the stew over the couscous, garnished with the parsley.