Total Calories: 381
1. Rinse the chicken pieces under cold running water, then drain and blot dry with paper towels. Make 1 or 2 deep slashes, to the bone, in each piece, then place in a nonreactive baking dish large enough to hold the pieces in a single layer. Set aside while you prepare the spice paste.
2. Combine the garlic, chiles, salt, and pepper in a mortar and pound to a paste with the pestle, then work in the oil or combine the oil with the other ingredients in a blender and process until smooth. Using your fingers, stuff half the spice paste into the slashes in each piece of chicken, then spread the remainder over the skin. Cover and let marinate, in the refrigerator, for 2 to 12 hours (the longer the better).
3. Preheat the grill, using the two-tiered method.
4. Meanwhile, prepare the sauce. Select a heavy nonreactive saucepan or flameproof casserole large enough to hold the chicken and in it combine the onion, mustard, oil, lemon juice, olives, bay leaf, chile, and salt and pepper. Stir well to mix and bring to a boil over medium heat, then reduce the heat to low. Simmer, uncovered, stirring frequently, until the onion is soft and the sauce is thick and creamy and the oil has started to separate out, about 15 minutes. Remove from the heat and taste for seasoning, adding salt and pepper to taste. Discard the bay leaf and chile. Set the sauce aside, covered.
5. When ready to cook the chicken, oil the grill grate. Arrange the chicken pieces, skin side down, on the grate over the hotter section of the grill and cook.
6. Transfer the chicken to the saucepan with the sauce and bring to a simmer over low heat, spooning the sauce over the chicken to coat. Cover and cook until the chicken is well flavored by the sauce, 4 to 5 minutes.
7. Transfer the chicken pieces to serving plates or a platter, spoon the sauce over, and serve.
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