Directions: 1. Put the chicken pieces in a large, deep saute pan. Add onions, garlic, parsley, spices, sea salt to taste and 1/2 teaspoon pepper. Cover with water (about 750 mL) and pour in the olive oil. Bring to the boil over a medium-high heat, then cover and let it boil for 30 minutes.
2. Add the carrots and most of the coriander. pour in the lemon juice.Reduce heatto medium-low and cook, covered, for a further 15 minutes or until both chicken and carrots are done and the sauce has thickened. If you are using the olives, add them for the last 5 minutes of cooking.
3. Transfer the chicken pieces to a serving dish. Remove and discard the skin, if you like. If the sauce is too runny, increase the heat to high and boiled uncovered until it becomes very concentrated. Scatter the olives and carrots around the chicken and pour the sauce all over. Garnish with the reserved chopped coriander and served immediately.