In a large skillet heat olive oil at medium-high heat. Add chicken skin side down and brown well rotating and turning the pieces as necessary and sprinkling with salt and pepper as they cook; 10 - 15 minutes total. Reduce heat to medium remove chicken and pour off all but 2 tablespoons of fat.
Add onion ginger cinnamon garlic cumin paprika 1/2 teaspoon of pepper and some salt and cook stirring occasionally for about 5 minutes until onion softens. Add stock and raise the heat to medium-high; remove skin from chicken and return to pan. Cook at a lively simmer for about 8 minutes.
Add olives and continue to cook until chicken is done another 10 - 12 minutes.
This recipe has been added to the following public cookbooks:
SOUL FOOD
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ☆ ☆ ☆ ☆ | Tubby Chef
12/21/07 05:41 PM | One Item??What Recipe??? |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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