In a bowl combine together the salt, cumin, black pepper and cayenne pepper and rub over the surface of the chicken, making sure you get as much of this rub under the skin of the chicken as well.

Allow the chicken to rest in the refrigerator for a while (covered) whilst you start preparing the sauce to go with them.

To make the sauce sauté the onions and garlic in the olive oil before adding the sausage, tomatoes and red wine.

Allow this to simmer on a low heat whilst you are then cooking the chicken quarters on the barbecue.

You should cook the chicken quarters until the juice runs clear from them, remembering to turn them over often to prevent the skin from burning.

Whilst the chicken is cooking you should now add the olives to the sauce and continue simmering it for a further 20 minutes.

To serve simply place one of the chicken quarters on to a plate and then pour over some of the sauce.