Chicken, Green Olive Tajin

• 3 whole chicken breasts
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 inches fresh ginger, peeled and sliced
• 1 1/2 teaspoons turmeric
• 1/2 teaspoon hot pepper flakes (or to taste)
• Juice of 2 limes
• 1/4 cup fresh coriander leaves, chopped (reserve some to garnish)
• 1/4 cup parsley leaves, chopped
• 3/4 pound green olives (cured in brine, not canned)
• Coarse salt and freshly ground pepper to taste
• About 2 cups water

1. Cut the chicken breasts in half.
2. Put the oil in the bottom of a heavy casserole.
3. Add the onion, garlic and ginger.
4. Place the chicken breasts on top and sprinkle them with the turmeric, hot pepper flakes and lime juice.
5. Add the coriander, parsley and olives.
6. Season with salt and pepper and pour in enough water to come about halfway up the chicken breasts.
7. Cover and simmer for 30 minutes, or until the chicken breasts are cooked.
8. Baste occasionally with the sauce.
9. If the sauce seems too liquid, remove the lid from the casserole and reduce.
10. If it is too dry, add more water.
11. Correct seasoning, garnish with fresh coriander and serve.

chicken breasts, olive oil, onion, garlic, ginger, turmeric, hot pepper, fresh coriander leaves, parsley, green olives, salt, water

Taken from cooking.nytimes.com/recipes/797 (may not work)