Chicken with Olives & Raisins
1 tosp olive oil
1 large onion, diced
6 garlic cloves, chopped
6 tosp tomato purée/paste
1½ tosp white wine vinegar
375ml/13fl oz/1½ cups water
1½ tsp ground cumin
1 tsp sweet paprika
½ tsp chilli flakes
8 skinless chicken thighs
150g/5½z/½ cups pitted green olives
200g/7oz/scant 1½ cups black raisins
Heat the olive oil in a medium-size, heavy saucepan over a medium heat. Sauté the onion for 2-3 minutes until translucent, then add the garlic for 1-2 minutes.
Once the onion and garlic are slightly golden, add the tomato purée/paste, vinegar and water and give it a good mix. Add the cumin, paprika and chilli flakes.
Increase the heat to high and bring to the boil.
Place the chicken in the sauce and let it continue to bubble for about 5 minutes.
Add the olives and raisins, bring back to the boil f few more minutes, then reduce the heat to low, c and simmer covered for 1½ hours. The chicken be very tender and dark and will have absorber flavours. Serve with rice.