Since we all like to eat...
This is a really yummy dish that is very popular throughout Algeria. I'm sure everyone has their own version. This is mine. I apologize about the quality of the picture. The lighting is very bad in my kitchen.
Chicken legs or thighs, skin removed
1 onion diced
1 jar manzanilla green olives, drained
salt and pepper to taste
light and dark olive oil
Preheat oven to 350 degrees
Clean and pat dry chicken. Cook chicken and onions with cinnamon and thyme in light olive oil on a medium high heat until pink color is gone and onions are tender. About 5-7 minutes. Stir often and be careful not to burn chicken or onions. Season with salt and pepper and add enough water to just cover chicken. Add a few tablesppons of butter. Brint to a boil. Reduce heat to a simmer and cover. Cook until chicken is no longer pink.
Remove chicken from pot and add sliced carrots. Bring back to a boil and cook for about 3-5 minutes to soften carrots. You want them to still have some bite. Do not overcook because they will further cook in the oven.
Lightly cover the bottom of an oven=proof baking dish with good quality dark extra virgin olive oil. Arrange chicken in the dish adding the drained olives. Pour carrots and sauce over the chicken. Sprinkle with more thym, rubbing it between your fingers to break it down, and add more salt and pepper if needed.
Bake uncovered in a preheated oven until chicken is lightly browned on top.
Delicious served with warm pita bread and grilled vegetable salad. If you're really in the cooking mood, try serving with homemade french fries tossed with finely chopped parsley and onions.