Preparation time: 15 mins
Cooking time: 1 hr, 10 mins
1 1/2 pounds chicken drumsticks and thighs, rinsed and patted dry
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon unsalted butter
2 tablespoons olive oil
1 onion, finely chopped
1-inch piece fresh ginger, peeled and minced or grated
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
3 garlic cloves, finely minced or pressed through a garlic press
1/4 cup fresh flat-leaf parsley, finely chopped
1. Place the chicken on a cutting board and with dry hands, remove the skin from the chicken and discard. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Melt the butter with the olive oil over medium-high heat in a heavy bottomed large pot or Dutch oven. Add the chicken, rounded side down, and cook until browned, 4 to 5 minutes. Turn the chicken and brown the other side, 3 to 4 minutes more. Transfer the chicken to a large place and set aside.
2. Add the onion, ginger, turmeric, cinnamon and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to the pan. Cook until the onion is translucent, stirring occasionally for about 3 minutes. Stir in the garlic, parsley, and cilantro and cook until the garlic is fragrant about 1 minute. Raise the heat to high, pour in the wine, then add the broth and bring to a boil. Return the chicken to the pan, reduce the heat to medium-low, cover and gently simmer until the chicken is tender, about 45 minutes. Transfer the chicken to a plate and set aside. Simmer the sauce over high heat until slightly reduced, about 5 minutes. Add the lemon wedges and olives and return the chicken to the pot. Cook to bring the flavors together, about 5 minutes and serve.