1 make a spice rub with the paprika, cumin, tumeric and salt2 completley cover the chicken with the rub, if there is extra then you can add it in the pot at the end.3 heat a large pot on med-high heat with a drizzle of oil, add chicken skin down and let the spices burn, once burned flip over.4 add the olives (drained) and the garlic and boiling water5 cover and let simmer on low for an hour. enjoy!

this is a delicious quick well spiced meal, served on rice and extra bread for wiping up the lasts of the sauce. origionally cooked in a tangine, but can be made just as tasty in a lidded pot. you can use any type of green olive, but i found canned green pitted are the easiest and tastiest.

Source:

my kitchen