Instructions: (A sauce that can be used in conjunction with anything - like chicken)

To remove the excess salt, boil the olives in water for 5 min. remove from the flame and drain the water.

Saute the olives and garlic in oil in a pan for 3 min.

Add the spices, lemon, tomato sauce and water. Bring to a rolling boil, then turn down heat to low and cook for 15 minutes.

If you feel like adding chicken, you could dice 1 lb. of boneless chicken breast as though you were going to do a Chinese stir fry - and then throw it into the pan for the last few minutes until the meat turns white. With basmati rice (maybe with saffron?) on the side, and a small green salad - you couldnt ask for more. OK, a glass of white wine too . . .

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