Peel and chop onion, garlic cloves, and ginger.

Add the oil to a pan and place it over medium heat and add in the onion.

Let onion sauté for about 5 minutes - stir it often so it doesn't burn.

Add in the peeled and chopped garlic cloves and ginger and sauté about 2 more minutes.

Then, use your cooking utensil and push the sautéed onions, garlic, and ginger to the sides of the pan. And add in the chicken drumsticks. Do not wash the chicken before adding it to the pan as any germs will be killed as it cooks.

Cover pan and let chicken drumsticks cook for about 10 minutes, shaking pan up so drumsticks don't burn. They shouldn't because of all the juices released but just to make sure, just shake the pan a few times.

Uncover pan, and flip chicken drumsticks over. Cover pan and let drumsticks sauté another 2-3 minutes.

Uncover pan and add in the Israeli Couscous (Pearl Couscous). Also sprinkle in the coriander, chili powder, turmeric, smoked paprika, cloves.

Also add in the water or chicken stock and stir a little. Then, cover pan and let cook over medium heat for another 10 minutes.

While this cooks, rinse and chop the parsley.

Uncover pan, give the ingredients a good stir. Turn stove off and remove from the heat.

Season with salt and pepper to taste.

Serve garnished with parsley, chili flakes, and pomegranate arils.

Enjoy warm!

Can be stored for 3-5 days in the refrigerator.