Instructions: Boil olives three times in a deep saucepan, changing the water each time, the last time using 1 cup of water with a pinch of salt (reduces salt in olives). Mash olives.

Saute garlic in oil. Add ginger, tumeric, chicken and broth. Cover and cook slowly, turning occasionally, for 35 minutes.

Remove chicken and reduce remaining broth by 1/2. Add paprika, cumin, lemon and seasoning to taste. Simmer of 1 minute and add olives. Stir and simmer for 10 minutes.

Readd chicken and heat through.

Note: Serve with rice, pitta and salad.

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