1/2 teaspoon freshly ground black pepper, plus more to taste
4 boneless, skinless chicken breasts (1-1.5 lbs)
2 tablespoons olive oil
2 medium onions, one finely chopped, one thinly sliced, divided use
5 cloves garlic, finely chopped
1 3/4 cups low-sodium chicken stock
1/2 cup pitted, halved cracked green olives
1/2 juice of lemon
1 tablespoon flat-leaf parsley, finely chopped
Mix ginger, paprika, garlic powder, coriander, allspice, cumin, turmeric, cinnamon, salt and pepper in a small bowl. Hold back 2 teaspoons of spice mixture for later use and use the rest to rub all over chicken. Place rubbed chicken in a small, resealable bag. Refrigerate and marinate for four hours or overnight.
Remove chicken from refrigerator about 30 minutes before you’re ready to cook. Heat oil in a large Dutch oven with a tight-fitting lid over medium-high heat. When oil is shimmering, brown the chicken skin-side down. Flip after about 5 minutes. Brown about 4 minutes more so you achieve a golden crust on both sides. Remove from pot and transfer to a platter. Reserve.
Add chopped onion and reserved spice mixture to pan and reduce heat to medium. Saute, stirring occasionally, until onions begin to soften, about 5 minutes. Add couscous and garlic to pan and toast, stirring to prevent over-browning, about 3 minutes. Pour in chicken stock and lemon juice. Season lightly with salt and pepper and return chicken to pan. Scatter with olives and sliced onion and bring to a simmer. Cover, reduce heat to low and cook until chicken is cooked through and couscous is tender, about 15 minutes.
Taste and adjust seasonings, if necessary. Serve family-style or plate individually, garnished with parsley.