Heat a large skillet with a tablespoon olive oil, add the lemon slices and cook for about 3 minutes on both sides.

Remove from pan and set aside. To the same skillet add a tablespoon of butter and more olive oil if needed, cook and brown the chicken from both sides, remove from the pan, and set aside.

Add the onions and cook until softened, then add the garlic, ginger, paprika, cumin, turmeric, cinnamon and pepper.

Stir for about 1 minute then add the chicken stock. Stir together then add the chicken pieces, bring to a boil, reduce the heat, cover, and simmer for 30 minutes or until the chicken is cooked through.

Remove the lid stir in the dissolved cornflour till sauce then add the olives and fresh lemon juice.

Stir to combine and garnish with lemon slices and fresh parsley.

Serve with couscous or rice.

Enjoy!