Oven-Baked Chicken with Olives and Garlic

How to prepare oven-baked chicken with olives and garlic

1. Pat the chicken legs dry with paper towels, then sprinkle with salt, black pepper and turmeric. Drizzle with a little oil and massage to coat with the seasonings.
2. Place the chicken legs in a heat-resistant baking dish that fits them snugly, without too much space between them. Add 3 tablespoons of water to the dish and bake at 200C until done and browned (about 40-45 minutes). Baste the legs with the sauce from the dish twice during this time.
   
3. While the legs cook, prepare the puree. Put the beans, oil, 50ml of the bean cooking water in a food processor/blender, add salt and grind plenty of black pepper. Blend well until you have a smooth puree. If the puree is too thick, add more water while blending. You need to achieve the consistency of fluffy mashed potatoes.
5. When the chicken legs are done, remove the dish from the oven. If there's too much fat, remove some using a spoon. Add the crushed garlic and mix with the legs and sauce in the dish. Mix, mix until it smells pleasantly of garlic. Then add the salsa and mix the same way, we want the legs to be well coated with the aromatic sauce.
6. On a wide plate, spread the bean puree, making a crater in the middle. Place the legs in the crater. Pour the sauce on top. Serve warm.
   

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