a recipe from Algeria, from The Africa News Cookbook with adaptations by Blake serves 2-4 1 small chicken, cut into pieces or 4 - 6 boneless breasts and/or thighs of chicken 1 tbsp. butter 4 tbsp. olive oil 4 large cloves of garlic, crushed 1 tsp. turmeric or saffron salt and pepper to taste sprig of fresh coriander leaves, or 2 tsp. ground coriander 1/4 lb. purple olives, pitted (Greek or Italian) 1 lemon, sliced Brown the chicken in butter and oil in a large, heavy skillet over moderate heat. Add the garlic cloves, spices, and coriander (chopped fine). Cook for about 10 minutes, turing the chicken pieces occasionally to distribute sauce evenly. Stir in enough water to cover, about 1 cup, and simmer over low heat, adding more water if necessary until the chicken is tender. Add olives and lemon and cook over somewhat lower heat for 8-10 more minutes, or until sauce is reduced. Serve over rice or couscous. I usually use boneless chicken instead of boney chicken pieces. This will reduce the cooking time a bit. Use less water (1/2 - 3/4 cup) if you use boneless chicken. This recipe does not have to be made with chicken at all. I frequently use potatoes, seitan, cauliflower or zucchini in various combinations. Use less water if you don't use chicken pieces. Blake (alyssar@delphi.com)