Chicken with Green Olives

• 3-4 pounds chicken leg-thigh combination pieces
• 1 1/2 tsps salt, divided
• 1/4 tsp Black pepper
• 2 TBLS olive oil
• 1 onion, chopped
• 2 tsps ginger, peeled and minced
• 1/4 tsp ground cinnamon
• 1/2 tsp dried turmeric
• 1 TBLS garlic, minced
• 1 bay leaf
• 1 tsp ground cumin
• 1 tsp paprika
• 1/4 tsp cayenne pepper
• 2 cups canned chicken stock
• 2 cups green olives, pitted and halved
• 2 TBLS lemon juice
• 2 TBLS cilantro, chopped

Preparation

1 In large deep skillet over medium-high heat, warm olive oil.
2 Sprinkle chicken pieces with one-half teaspoon salt and the pepper.
3 Add chicken to skillet, skin-side down, and cook, turning, until well browned, about 15 minutes. Reduce heat to medium and remove chicken to a plate.
4 To same skillet, add onion pieces, ginger, cinnamon, turmeric, garlic, bay leaf cumin, paprika and cayenne pepper.
5 Cook together, stirring occasionally, until onion softens, about 5 minutes.
6 Add remaining teaspoon of salt and stir well. Add chicken stock; raise heat to medium-high temperature and return chicken to pan, skin-side up. Continue cooking at low simmer.
7 hile chicken is cooking, prepare olives by covering them with water in a small saucepan. Bring to boil over high heat; drain water and repeat.
8  Add drained olives to chicken cooking on stove. Continue cooking until chicken is done, about 15 minutes total from the time it is returned to the pan.
9 Add lemon juice and stir well. Add cilantro and stir. Serve immediately.

Source: National Chicken Council