Chicken is first sautéed in olive oil and then simmered in a cinnamon-scented tomato and white wine sauce with sliced Spanish olives.

Spanish Olive Chicken

3 tablespoons olive oil

1 broiler-fryer cut-up chicken
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon pepper
3 large tomatoes, each cut in 6 wedges
1/2 cup sliced Spanish or black olives
1/2 cup white wine
3 tablespoons tomato paste

1. In large heavy frypan or Dutch oven, place olive oil and heat over medium high temperature. Add chicken and cook, turning, about 10 minutes or until brown on all sides. Drain off oil and discard.
2. Mix together salt, cinnamon and pepper; sprinkle on all sides of chicken in pan. Add tomatoes, peppers and olives; pour wine over all. Cover and simmer on low about 40 minutes or until fork can be inserted in chicken with ease. Remove chicken to warm serving bowl.
3. Add tomato paste to ingredients in pan; bring to a boil over high heat and cook, uncovered, about 1 minute more.
4. Pour sauce over chicken, garnish with chopped parsley and serve with saffron rice.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.