Early California Chicken

Ingredients

• 1 chicken, cut up
• cornmeal
• 1/4 cup olive oil
• salt-pepper
• 1 onion, finely minced
• 3 garlic cloves, crushed
• 1/2 tsp nutmeg
• 1 tsp ground cumin
• 1 tsp ground coriander seed
• 1 cup red wine
• 1 cup chicken broth
• 2 Tbsp chili powder
• 1/2 cup toasted pine nuts
• 1/2 cup pitted green olives
• sprigs of cilantro

Heat oil in a large, covered skillet. Roll the chicken in cornmeal and brown on all sides. Season with salt and pepper while cooking. Add the onion, garlic, nutmeg, cumin, and coriander. Continue turning pieces of chicken until onion is tender. Add the wine and chicken broth and simmer until the chicken is done, 20-30 minutes. Add the chili powder and simmer a few more minutes. Remove the chicken to a hot platter and add the nuts and olives to the sauce. Adjust the salt and pepper. Pour the sauce over the chicken and serve.