Ingredients:

• a whole chicken, cut into pieces
• 1 large onion
• 1 cup red wine olives, pits removed (you can use a half cup of black olives if you can't find wine olives)
• 1 cup red wine
• 2 tablespoons curry powder (or a mix of cumin, coriander and ginger with a pinch of clove)
• a dash of black pepper
• 1 bay leaf
• 1 teaspoon gray salt
• 1 tablespoon ghee or fat

Instructions:

1. Pull the skin off the breasts and thighs.
2. Put the salt, wine, and spices in a bowl.
3. Massage this mixture into the chicken, and let it marinate while you do the rest.  You may want to poke  a few holes into the breasts.
4. Render the fat from the breast and thigh skin in a frying pan on low heat.  Give the crispy parts left over to someone you love.
5. In a large pot, heat the other ghee or fat.
6. Chop the onions, and start them sweating on low heat, with the bay leaf.
7. Sear the pieces of chicken in the pan.  You may not be able to do this all at once.
8. As you finish each batch of chicken, add it to the onions sweating in the pot.
9. Then add the olives.
10. When you're done with the chicken, add 2 cups of water or chicken broth to the marinate, and pour it into the pan.
11. Scrape the glaze off the pan with a spatula when it comes to a boil.
12. Then pour the liquid into the pot with the chicken.
13. Cover, and turn the heat up to high until it's boiling.
14. When it's boiling, turn the heat down to low, and let it simmer for an hour.  Make sure the thicker parts of the meat are dipping into the water.
15. When the meat is tender and easily pierced with a fork, it's done.