Chicken with Olives

• 1 large roasting chicken
• 2 tablespoons oil
• 2 onions, sliced

Heat the oil in a large saucepan. Add onion slices, sprinkle with salt, pepper, ginger and paprika, then add about 1 teacup water very gradually, stirring vigorously, 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 ½ hour longer.

Stone the olives. Put them