Chicken with olives recipe

ingredients:
4 chicken thighs
500g pitted green olives
1 large onion, finely chopped
6 cloves garlic, grated
6 tbsp oil
2 tsp salt
1 teaspoon pepper
1 tsp ras el hanout
1 teaspoon ground coriander
1 teaspoon granulated garlic or powder
1 teaspoon turmeric
1/2 tsp red chilli powder or harissa
500g grated fresh tomato
1 good tablespoon tomato paste
500 ml water
1 lemon

parsley
method:
Blanch the olives in boiling water three times, changing the water every time.
Heat up the oil in a pot.
Add the onion and let it brown for 5 minutes on low heat.
Stir in garlic, chicken legs, spices and salt and stir.
Cover and cook for 10 minutes, stirring occasionally.
Add two tomatoes, stir, cover and simmer for 5 minutes.
Moisten with water, cover and cook for 45 minutes.
Add the olives and pour into a baking dish.
Bake at 180 degrees until chicken is browned (10 to 15 minutes).
At the exit of the oven, pour the lemon juice and sprinkle with chopped parsley.
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