The day before prepare the marinade with:

• 1 glass of olive oil
• 1 tablespoon of sweet paprika
• 1 tablespoon of turmeric
• a pinch of sea salt and some freshly ground pepper
• Place 8 Chicken pieces (maryland pieces) in the marinade, then refrigerate overnight.

The following day brown the chicken in a pan in the oil from the marinade, until nice and golden. Remove the chicken. In the same pan, brown 4 onions, coarsely chopped, 6 crushed garlic cloves, and 4 large ripe tomatoes, peeled, seeded and chopped. Add a piece of fresh root ginger, peeled and grated, and simmer for about 10 minutes.

Return the chicken pieces to the pan and moisten with the juice of 2 lemons. Cook for a further 20 minutes or until chicken is cooked, over a low heat and add a few broken olives, both purple and green.

Let the olives heat through, then arrange the chicken in a large serving dish and garnish with some quartered pickled lemons.