Instructions: Cut chicken into 12 pieces and sprinkle with kosher salt. Refrigerate 1 hour. Remove from refrigerator and pat dry.

In a 14-inch saute pan, heat oil until just smoking. Brown pieces until dark golden brown, 4 to 5 at a time. Remove all chicken and add salt pork cubes. Cook until golden brown and add onions, garlic and peppers. Saute until softened, about 4 to 5 minutes. Add chicken stock and chicken pieces. Simmer 15 minutes until reduced by three-quarters. Add tomatoes, olives, chili flakes and cinnamon and cook 5 minutes. Season with salt and pepper and serve.

This recipe yields 4 servings.

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