Step 1

In a saucepan over medium heat, put olive oil.

Step 2

Add onion, garlic, and chicken pieces.

Step 3

Season with salt, pepper, ginger and turmeric. Make sure to not put too much salt, as you will be adding olives later and the olives are salty.

Step 4

Add lemon juice and 2 tablespoons chopped parsley.

Step 5

Saute the chicken with the vegetables for about 10 minutes.

Step 6

Add carrots and hot water (the water should cover the chicken).

Step 7

Let cook for about 20 minutes on medium to medium low until the chicken is tender.

Step 8

In meanwhile, boil the olives in water for 5 minutes. Rinse, drain and set aside.

Step 9

Once the chicken is tender, toss in the green olives and let cook with the chicken for about 10 minutes. The sauce should be thick and reduced.

Step 10

Take out the chicken pieces from the sauce and brown them in 1 tablespoon butter or olive oil (this step is optional).

Step 11

Check the seasoning, then turn off the heat. Sprinkle with the remaining chopped parsley (optional).

Step 12

Serve the chicken in the sauce with bread.