In a deep frying pan saute a sliced onion and a few garlic cloves in olive oil. add chicken pieces (bone in and with skin). sprinkle salt and tumeric (you can do paprika instead for a different taste) and empty a can/jar of pitted green olives (i use the israeli kind). turn chicken and season on other side as well. cover and let cook on medium heat for about 15 minutes. turn chicken. cover and cook additional 15 minutes. do this until it’s all done and cooked through. you can make this ahead of time, put in an aluminum pan and reheat when you need it. you can also freeze this!
Great for Pesach too!
~ Recipe submitted by Anna-Aliza Benzaquen Rosenbaum