Instructions: In a large skillet over medium heat, melt 1 tablespoon butter. Add onion and garlic and saute for 1 minute. Add chicken, tomato puree, chili powder, olives, coriander, 1 teaspoon of the salt, pepper and 1/2 cup chicken broth. Cover and simmer 15 minutes. Preheat oven to 325F. Bring remaining broth to a boil in large saucepan. Add salt and butter. Stir in cornmeal. Cook at low heat 15 minutes, stirring constantly. Line a large shallow baking dish with half of the cornmeal mixture. Pour in chicken mixture. Cover with remaining cornmeal mixture. Bake for 1 1/2 hours.

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