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1/2 cup olive oil
2 cloves fresh garlic, minced
4 firm, ripe tomatoes, peeled and diced
2 tablespoons tomato paste
6-8 chicken parts
about 1 pound pitted green olives, rinsed
salt and finely crushed black pepper to taste
2 cups chicken stock
1/2 cup fresh parsley, chopped

Heat 1/4 cup olive oil in saucepan. Add garlic and saute 1 minute. Add tomatoes. Cook 3 minutes. Stir in tomato paste. Bring to boil, stirring constantly. Arrange chicken parts in pan. Add olives and pour in remaining oil. Season. Add chicken stock, covering everything. Cook 30 minutes on medium simmer or until sauce thickens and chicken tests done. Add parsley the last 5 minutes.

Serve over couscous or rice. Makes 6 servings.

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