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Season the chicken with salt and pepper. Heat the butter and oil in a sauté pan over medium high heat. Add he chicken and sauté until browned on both sides. Remove the chicken pieces from the pan and set aside.
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Discard all but a thin film of fat from the pan. Add the onions, carrots, and garlic. Saute. Add stock, cumin, turmeric and cinnamon, bring to a simmer.
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Cover and continue simmering until the chicken is tender, about 25 minutes. In the last 5 minutes of cooking add the olives in.
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When chicken is done, add the cilantro and mint.
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Season and serve with rice.