Preparation

• 用2茶匙调味鸡肉。盐和2茶匙。胡椒。用中火加热8夸脱荷兰烤箱中的油。分批工作，以免拥挤锅，每侧约3分钟，将每批鸡肉呈棕色，将每批转移到盘子或碗中，总共需要4批，总共24分钟到棕色的所有鸡肉。锅的底部将是棕色的，但这没关系。

  Reduce the heat to medium, add the onions and garlic and cook, stirring occasionally until the onions are softened and golden brown, 5 to 6 minutes. Add the turmeric, cumin, coriander, chiles, cinnamon sticks, and bay leaves and cook, stirring constantly, until fragrant, about 1 minute more. Add the chicken broth, lemon zest, and 1/2 cup of the lemon juice. Cover and simmer over medium-low heat for 30 minutes.

  返回鸡肉和任何累积果汁the pot. Carefully stir in the chickpeas and olives. Increase the heat to medium high and simmer uncovered, stirring occasionally, until the sauce has thickened somewhat and the chicken is cooked through, 6 to 8 minutes more. Stir in 1 Tbs. of the remaining lemon juice and season to taste with salt and pepper. Serve over the藏红花蒸粗麦粉，撒上香菜或薄荷。

Make Ahead Tips

可以在提前3天或提前1个月内制备该炖汤，并冷藏最多3天。在中低温下轻轻地重新加热，如果炖肉看起来太厚，则会加1/2杯水。