FRY THE CHICKEN AND CARAMELIZE THE ONIONS:

• First, mix all the ingredients for the marinade. Then take a large bowl, combine the chicken, marinade, and onions, and put it in a large bowl.
• Mix it well together, cover the bowl with plastic wrap, and marinate it in the fridge for at least 3 hours or, preferably, overnight.
• Then, take a large pot and heat 1 tablespoon of oil over medium heat.
• Next, take the marinated chicken pieces and fry them for five minutes on both sides until golden brown.
• Once nicely browned, transfer the chicken pieces to a plate and keep them aside. Keep the chicken fat in the pot to caramelize the onions.
• Fry the onions in the pot and cook for a few minutes, about 6 to 10 minutes. Add a part of the reminding marinade, cover it up and reduce the flame to medium-low. Make sure to stir the onion until they start to caramelize occasionally.
• Place the chicken pieces back into the pot. Now, add about one cup of water or chicken stock to it. Cover it up and cook until the chicken is cooked through for (about 20-25 minutes).
• After about half of the time, add the olives and let it all cook through for the rest of the time. Check if more seasoning is required and add salt or pepper if necessary. Take the bay leaves out and serve with rice and some lemon on the side.