Detach the most beautiful pieces of meat and put them in the marinade of paprika, olive oil, turmeric, salt and pepper for one night. The next day, fry with the marinade oil until golden brown on all sides, set aside and brown the finely chopped onions and garlic. Add tomatoes in pieces, peeled ginger simmer 10 min with on low flame. Later, return the poultry to the roasting pan, pour the juice of one lemon, simmer for 20 min and add a few more chopped olives. Garnish with lemon wedges and serve with white bread or mashed leek and potatoes.
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