VOLCANO CHICKEN
Steps:
- 1. Wash and dry the chicken pieces. Place them in a very large bowl and rub them with salt, chillies, sugar and some pieces of uncooked onion and garlic. Add some olive oil and a lot of lemon juice, and let marinate for as long as possible in the fridge. It is a good idea to stir with your hands every now and then. 2. Cut an onions in large slices, and chop very roughly four or five garlic cloves. 3. Heat violently a wok or a large pot, and place in it the chicken pieces. Quickly (before it burns !) add all the whole (unpowdered) spices you had selected together with the onions. Stir continuously until the skin of the chicken gets colored ; then lower the fire to a moderate heat and add the garlic and a small spoon of tomato paste (or the chopped tomato). Keep on stirring continuously until the tomato has blended into the oil. 4. Add the olives, the black pepper, the rest of the spices including the tip of a spoon of turmeric (don't add too much, it would ruin the taste !), sugar and some salt. 5. Add small quantity of water (less than half a glass), turn the fire to a minimum, and cover almost completely keeping only a small opening for the water to evaporate slowly. 6. Cook for at least an hour, checking regularly if the chicken is done. Add some more water if the cooking is not complete and all the water has evaporated. 7. You can turn of the fire and cover completely when cooking is complete and an oily sauce with very little liquid is left. The chicken can then wait for some time while the guests are done eating the starters or while the rice finishes cooking.
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