Instructions

1. 1
   In a large zip-close plastic bag, combine the juice and chicken. Seal and marinate in the refrigerator 30 minutes.
2. 2
   Remove chicken from bag and discard marinade. Pat chicken dry with paper towels.
3. 3
   In a shallow bowl, combine the flour, salt, and black and red peppers, and turmeric.
4. 4
   Dredge the chicken through the flour mixture, lightly coating both sides, and set aside.
5. 5
   In a large, deep nonstick skillet, heat the oil over medium-high heat.
6. 6
   Add the chicken and cook for 3 minutes per side, or until lightly browned.
7. 7
   Remove the chicken from the pan and set aside.
8. 8
   Add the onion, ginger, and garlic to pan. Fry until tender.
9. 9
   Return the chicken to the pan. Add the broth, olives, lemon zest, and cinnamon stick.
10. 10
    Bring to a boil, then cover, reduce heat, and simmer 1 hour or until chicken is tender.
11. 11
    To serve, discard the cinnamon stick and stir in cilantro.