Serves 4
Total Prep & Cooking Time: 1½ hours

4 chicken breasts or 8 thighs (boneless, skinless)

2 cloves of garlic, minced

20 green olives, sliced

1 1/3 cups chicken stock

2 tablespoons flour

zest & juice of a lemon

1 tablespoon cumin

2 teaspoons paprika

1 teaspoon ground ginger

1 teaspoon turmeric

1 teaspoon cayenne

1/4 teaspoon salt

Preheat oven to 350 F. 

Combine spices in a wide bowl.  Carefully toss each piece of chicken in the spice mixture until it is a lovely, brick-red on all sides.  Shake off excess spice mixture back into the bowl.  Lay the pieces of chicken, rounded side up, in a lightly greased/spritzed 11x7" pyrex baking dish - they should just barely fit. 

Lay the sliced olives evenly over the chicken pieces.

Combine the chicken stock (it must be cold or room temperature), flour, garlic,  lemon juice and zest in  measuring cup and whisk until smooth. Pour the liquid gently over the chicken and place, uncovered, in the oven for one hour.  Periodically during cooking, stir the sauce gently so that it thickens evenly, spooning the sauce over the chicken pieces towards the end of cooking time.

Serve with rice or couscous and a green vegetable.  Leftovers (should you be so lucky) reheat beautifully in the microwave at a medium power setting.