This excellent Middle Eastern dish is a particularly Moroccan specialty.

1 large roasting chicken (about 4 lbs.)

2-1/2 T. oil

2 onions, sliced

Salt and black pepper

1/4 - 1/2 t. ground ginger

1 t. paprika

1 onion, finely chopped

1/2 lb. green or black olives

Juice of 1/2 lemon, or more

Heat the oil in a large saucepan. Add about 3/4 cup water very gradually, stirring vigorously. Add onion slices, sprinkle with salt, pepper, ginger, and paprika, and lay the chicken on top. Cook over low heat, covered, for 1 hour, turning the chicken frequently. Add a little more salt if necessary, and the finely chopped onion, and cook for 1/2 hour longer.

Pit the olives. Put them in a pan, cover with cold water, bring to the boil, and leave for 1 minute. Drain off the water and repeat the process. This will remove excess salt. Add the olives to the pan and cook with the chicken for a few minutes only.

Just before serving, squeeze a little lemon juice over the dish. Sometimes a few pickled lemon slices are added just before serving. Serve with plain boiled rice or couscous.

Serves 6.