Instructions: In a bag, combine cornmeal and salt and pepper. shake a few chicken pieces at a time in mixture to coat.

In a nonstick 5 to 6 quart pan over medium-high heat, brown half the chicken, in half the oil, turning as needed, about 6 minutes. Lower heat if coating begins to scorch. Repeat with second batch. Remove chicken.

Add onion and garlic to the pan; stir often until golden, about 5 minutes.

Add chili powder and cumin; stir 1 minute. Mix in wine, broth, and almonds. return chicken to pan. Slice enough olives to make 1/2 cup; sprinkle over chicken. Set remaining whole olives aside.

Cover chicken; simmer until no longer pink in the thickest part (cut to test), about 15 minutes, turning occasionally. Cook uncovered on medium-high heat, stirring, until sauce is very thick, 2 to 3 minutes.

Skim fat from sauce. Serve chicken hot or cold. Garnish with whole olives and cilantro; season to taste with salt and pepper.

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