Ingredient:
40 ml sunflower oil 
8 chicken thighs or 4 chicken pieces 
4 small turnips 
2 onions, chopped
2 garlic cloves, crushed
6 tomatoes, peeled and chopped
1 cup tomato juice 
1 cup chicken stock
120 ml white wine 
5 ml paprika 
A good pinch of cayenne pepper 
20 black olives, pitted
1 lemon, cut into wedges 
Salt and freshly ground black peeper 
Fresh parsley to garnish couscous, 
And serve 

Method:
Preheat the oven to 160c/325f/gas3. Heat 15 ml of the oil in a large frying pan and fry the chicken pieces until lightly browned. Peel the turnips and cut into julienne strips. 

Transfer the chicken to a large casserole. Add the remaining oil to the pan and fry the onions and garlic for 4-5 minutes until lightly golden brown, stirring occasionally. 

Add the turnip and stir-fry for about 2-3 minutes. Add the tomatoes, tomato juice, stock, wine, paprika, cayenne and seasoning. Bring to the boil. Pour over the chicken. Stir in the olives and lemon. 

Cover tightly cooks in the oven for 1-1 ¼ hours until the chicken is tender. 
Garnish with fresh parsley and serve on a bed of couscous.