1 1/2 tsp cumin
1 1/2 tsp ginger
1 1/2 tsp cinnamon
1/4 tsp salt
1/2 tsp pepper
3 tablespoons flour
1 3-4 lb chicken cut into pieces - or a package of boneless thighs and breasts.
3 tablespoons olive oil
4 garlic cloves thickly sliced
red pepper flakes
1 onion - chopped
2 bay leaves
1/2 cup pitted green olives - halved
1/2 cup pitted greek olives or sicilian black olives halved
1/2 cup white wine
1 1/2 cups chicken stock
1/8 tsp saffron (or tumeric)
3 tablespoons italian parsley
lemon juice to taste

combine the cumin, ginger, cinnamon, salt, pepper and flour. Coat the chicken pieces with the flour mixture, shaking off any excess. Reserve the leftover flour mixture.

Heat the olive oil in a large saute pan set on high heat until sizzling - about 2 minutes. Add t he chicken pieces and cook for 3-4 minutes per side , until golden brown. Transfer the chicken to a bowl and set aside.

in the same pan set on medium-high heat, cook the garlic, red pepper flakes, onion, bay leaves and olives, stirring occasionally. Cook until the onion is soft and the garlic is beginning to brown - 3-4 minutes. Add the reserved flour mixture to the pan and cook for one minute. Stir in the wine and boil until reduced by half, about 2 minutes. Add the chicken stock, saffron and the reserved browned chicken. Bring to a boil, reduce the heat to low and simmer 20 minutes. Stir in parsley and lemon juice before serving.

serve with crusty bread and a green salad.