CHICKEN CALIFORNIA

2000 g chicken, cut up
100 g cornmeal
125 ml olive oil
salt (to taste)
200 g onion, chopped
3 garlic cloves, chopped
1 tsp nutmeg
2 tsp cumin, ground
2 tsp coriander seed, ground
250 ml water
250 ml red wine
40 g chili powder (or to taste)
150 g almonds, blanched
200 g green olives
cornmeal
salt and pepper

Coat chicken with cornmeal. Saute in olive oil.

Add salt, onion, garlic, nutmeg, cumin, coriander seed, water, and red wine. Cover and simmer 45 minutes.

Add chili powder and simmer 5 minutes.

Remove chicken from pan; keep warm.

Add almonds and green olives to cooking juice. Thicken with cornmeal. Add salt and pepper. Pour over chicken

Serve with boiled rice ("serve with a salad of oranges and onions flavored with a little rosemary and beer to drink.").