4 to 5 lb. skinned fryer chicken parts
1 tsp. m.s.g.
5 cloves minced garlic
1 onion, chopped
1/2 chopped green bell pepper
2 (15 oz.) cans tomato sauce
4 bay leaves
1 tsp. cumin seed
1 1/2 tsp. dried leaf oregano
1 c. raisins
1 c. stuffed green olives
1 tsp. cider vinegar

Place chicken parts in a large deep skillet. Add m.s.g., garlic, onion, green pepper, tomato sauce, bay leaves, cumin, oregano, raisins, olives and vinegar. Cover and bring to a boil. Turn heat down and simmer 1 hour, turning chicken occasionally. Remove chicken to a platter and serve the sauce over rice or noodles.