Instructions: Cut each chicken piece in half. Do not pound chicken; leave thick. Lightly spray an oven-proof casserole and arrange chicken in a single layer. Put pear halves on top. Scattered the olives and garlic.

Combine marinade ingredients and pour over the chicken. Cover casserole and refrigerate for 4 hours (or overnight).

LATER, preheat oven to 375F. Cover casserole loosely with foil. Bake chicken for 45 to 50 minutes. Remove foil and bake 10 to 15 minutes longer.

Meanwhile, cook rice. Add still frozen peas and red pepper to the pan and toss with the hot rice. Cover.

Transfer the chicken to a serving bowl. Transfer pan liquids to a sauce pan; make a sauce with cornstarch slurry.

Serve with rice and vegetables. Offer half of the sauce on the side.

LEFTOVER TIP - Cut the chicken into small pieces; combine with rice. Stuff a pre-cooked acorn squash half or two. Bake to heat thoroughly. Offer reheated sauce on the side.

Description: "Sweet salty salt - a party dish. The olive-salty and wine-sweet-sour sauce rocks!" Cuisine: "Spain"

NOTES : A delight! This version of Andalusian chicken comes from an Olive exporter from Spain. Its a Spanish dish with Moorish roots. It features the sauce - which is bold; Sweet fruit; spicy orange and pepper; slightly herbal. Cooked olives lose their pickled appeal and the lead flavor. Its a daring recipe that really came out well. Something to talk about. Definitely a dish to serve for special occasions. - Hanneman (kitpath@earthlink.net)

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