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1. Heat the oil in a large saucepan and saut'e the chicken on both sides till golden.
2. Add the red onion, tomatoes, garlic, paprika, and seasoning. Cook over moderate heat, coating the chicken with the mixture, for ca 10 minutes until the onion is softened but not brown.
3. Add the chicken stock. Bring to a boil, cover and simmer for 25 minutes until the chicken is almost done.
4. Add the spring onions and cook for a further 5 minutes. At this point, the chicken should be well cooked and teh surrounding sauce should be reduced to approximately half.
5. Add the olives.
6. Serve with white rice and a salad of mixed leaves and cherry tomatoes.
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