Chicken Rags

Serving: 4

Ingredients:

• Chicken - 1 whole (3 lb), cut into 8 pieces or big pieces.
• Canned chopped tomato - 1, (1 lb can)
• Garlic cloves - 3-4, crushed
• Ginger root - 1 inch, grated finely
• Jalapeno - 2, (seeds removed if you don't like the heat)
• Canned pitted green olives - 1/2 cup, drained of its liquid
  
• Curry powder - 1 tsp
• Coriander powder - 1.5 tsp
• Cumin powder - 1/2 tsp
• Hot spice powder - 1/2 tsp
• Chili powder - 1 tsp
  
• Salt - to taste
• Whole pepper corns - 1 tsp
  
• Bay leaf - 1 lrg/ 2 med
  

Methods:

• 1. In a heavy base pot or a dutch oven, heat 4 tbsp of oil. Add the bay leaf and the pepper corns, saute.
  
• 2. Add all the ingredients, except the jalapeno and the olives, to the pan. Stir gently to combine all the chicken pieces with the spices. Cover and simmer on low heat for about 15 min.
• 3. The juices from the chicken will be released and create a liquid for the chicken to be cooked in. Stir and add 1/2 cup of hot water. Continue this process of stirring the chicken every 15 min and adding 1/2 cup of hot water every time.
• 4. Simmer on low-med heat for about 1 - 1.5 hours, till the meat falls off the bones and looks like old rags. Add the olives and the jalapeno. Stir to combine, and simmer for 15 more min. Turn off the heat.
  
• 5. Let it rest for 15 min before serving. Serve with a hearty bread or even simple pasta.