Stewed Chicken with Green Olives

Cut the chickens into 4-6 pieces.

Cover olives with fresh water and boil for 1 minute.

Drain, stone, and halve.

Heat oil, add mastic grains, stir for 10 seconds.

Add chicken pieces, cover tightly, and immediately turn off the flame.

Before frying the chicken pieces, let them for two minutes for absorbing the fragrance.

Remove the chicken after being light brown

Using the same oil, fry the onion until soft.

Remove the onion and add to chicken.

Fry the flour until golden, remove from flame, and add 1 cup of warm water in small quantities, stirring constantly until well blended.

Return to flame and when gravy starts bubbling, add chicken, salt, pepper, and onion and cook for about 20 minutes over very low flame.

Toss in the olives, stir in the lemon juice, and simmer for another 2-3 minutes.