Ingredients:
Serves 4-6

3 Tbsp vegetable oil
1 Tbsp sesame oil
2 Tbsps DeJura masala
2 kg skinless chicken pieces
3 diced roma tomatoes
1 medium zucchini, diced
1/2 cup of olives, preferably a mix of brown, green and black
1 cup of chicken stock
1/2 cup of pine nuts ( shelled peanuts
can also be used)

Add oil to a dutch oven or other heavy bottomed pan, when hot add the Dejura masala and stir until well integrated into the oil. Add the chicken pieces and stir until brown and well coated with the spice mixture, about 5-10 minutes.

Add the rest of the ingredients and bring to a boil, lower heat, cover and simmer until cooked. The time will vary upon the size of the chicken pieces, if using boneless chicken pieces the recipe will be ready in 20 minutes.

Serve on a bed of Couscous.