6 lb. chicken, in pieces (optional: remove skin for better flavor)
4 tbsp. oil
3 lg. onions, chopped
3 garlic cloves, minced
1 tbsp. sesame seeds
1/8 tsp. marjoram
3/4 c. dry red wine
2 c. chicken bouillon
1 c. sliced stuffed olives (optional)
1 tbsp. chili powder
1/2 c. slivered almonds (optional)
1 tsp. salt
Freshly ground pepper

Season chicken with salt and pepper. Saute chicken in oil for 15 minutes or until brown on all sides. Remove chicken. Add onions and garlic to oil remaining in skillet and saute for 10 minutes or until lightly brown.

Add sesame seeds, marjoram, and wine; simmer for 5 minutes. Put chicken, onion mixture and bouillon in a deep casserole. Add almonds, olives and chili powder. Cover and bake in a moderate oven (350 degrees) for 30 minutes. Uncover and bake for 15 minutes.