ingredients

1 chicken cut into pieces
500 g onions
125 g of pitted green olives
4 cloves of garlic
2 lemons
1/2 cuil. to s. mustard
1 tbsp. to s. grated fresh ginger
25 cl of chicken broth
Peanut oil

Steps

Step 1

Peel, slice the onions.

Peel and crush the garlic cloves.

Squeeze the lemons.

Mingle in a salad bowl pieces of chicken, onions, garlic, lemon juice, mustard, ginger, salt, pepper.

Marinate 1 hour, stir occasionally.

2nd step

Heat oil in a casserole.

Take the pieces of chicken in the skimmer, brown them on all sides in the casserole; remove them, keep them to one side.

Add a little oil in the pan, drain the onions like chicken, brown them approx. 30 min in the casserole, stir often so that they do not attach.

Step 3

Add chicken broth, marinade and chicken pieces, simmer for 1 hour over low heat.

Step 4

Boil the olives 5 min. Drain, add them in the casserole, cook another 30 minutes. Serve hot.

tips

One more. Add 2 tbsp. to s. fresh cream just before serving.