Cut chicken into 12 pieces and sprinkle with kosher salt. Refrigerate 1 hour. Remove from refrigerator and pat dry. In a 14inch saute pan, heat oil until just smoking. Brown pieces until dark golden brown, 4 to 5 at a time. Remove all chicken and add salt pork cubes. Cook until golden brown and add onions, garlic and peppers. SautJ until softened, about 4 to 5 minutes. Add chicken stock and chicken pieces. Simmer 15 minutes until reduced by threequarters. Add tomatoes, olives, chili flakes and cinnamon and cook 5 minutes. Season with salt and pepper and serve. Yield: 4 servings NOTES : Recipes Copyright Mario Batali 1997. All rights reserved. Recipe by: MEDITERRANEAN MARIO #ME1A24 Posted to MC-Recipe Digest by Sue on Feb 12, 1998