Poulet aux olives

So I got way too much food for the my birthday party (oh and booze too, by the way. But I'm not complaining about that, don't change the subject), so now I have a big ass bowl of leftover olives. My first obvious thought was eeew gross, how many people have had their ratty mits in that bowl? But I found a recipe that suggests blanching the olives to get rid of some of the salt, but will also take care of all the toxoplasma and plague or whatever.
You see, now that I have to spend all my money on stupid things like rent and the electric bill I really can't brig myself to throw food away. Maybe that's how I picked up last week's stomach bug...
Anyway, I picked up this book a couple of years ago, it's kind of a collection of family recipes from Casablanca, North Africa was colonized by France so this is fusion cuisine here. The book is replete with romantic tales of going to the market to buy a live chicken, I mean seriously, believe it or not, they didn't have supermarkets! OK here we go.
You brown the chicken pieces, then stew for an hour or something like that with most of the other ingredients and then shove in the blanched olives 20 minutes before the end and wah-lah!
Result: Aline Benayoun writes that this is the chicken dish she always loved best growing up, and that's exactly what it tastes like - a stew that someone's mother used to make for them when they were little, and they really liked it, and the memory was formed. This is quite an inelegant pan full of random ingredients, every mouthful should have a bite of meaty chicken, a still salty olive and a bland potato to help everything blend in your mouth. It's nice. Smoky from the paprika, savory and sweet, but could do with some lemon. Also, two potatoes is just not enough. Meh.