CHICKEN WITH OLIVES

Preparation Method :

• Bring the chopped olives to the boil 3 times in a deep saucepan. Change the water each time, the last time use water with a pinch of salt.
• Remove from the stove and press the olives down with a potato masher to extract more juices. Set it aside.
• Saute the garlic in the oil in a deep frying pan. Add ginger, turmeric or saffron, chicken pieces and the stock.
• Cover and cook slowly on a medium heat, turning at intervals, about 40 minutes.
• When the chicken is tender, remove it from the pan and keep warm.
• Now reduce the broth until it becomes thick and pungent.
• Add paprika, cumin, lemon juice , salt and pepper according to taste.
• Simmer for a minute, then add olives and their juices, stir well and allow the sauce to thicken, about 15 minutes.
• When ready to serve, return the chicken portions to the pan and heat in the sauce.
• Serve each portion garnished with olives, with pita bread to mop up the sauce, rice pilaf and chopped salad.