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1
Combine the spices in a small bowl.
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2
Heat a Dutch oven or heavy, lidded skillet over medium-high heat, add the oil, and brown the chicken.
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3
Add the diced onion and cook until translucent, 3-5 minutes.
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4
Stir in the spices and garlic and cook until fragrant, about 30 seconds.
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5
Add the chicken broth and carrots, scrape up any brown bits that have accumulated on the bottom of the pan, cover tightly, and simmer over low heat for 20 minutes.
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6
While the chicken cooks, prepare the lemons: for preserved lemons or fresh Meyer lemons, slice crosswise and remove seeds; for standard lemons, juice and strain out seeds, then remove zest from the juiced halves with a vegetable peeler and finely slice zest crosswise.
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7
If olives have pits, while the chicken cooks, smash 1-2 olives at a time with the flat side of a chef's knife and remove pits.
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8
Uncover the chicken and add the lemons and olives (and extra salt and sugar, if using fresh lemons). Turn up heat to medium-low and continue to simmer for another 10 minutes, turning chicken after 5 minutes.
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9
If sauce hasn't thickened yet, remove chicken to a plate, increase heat and continue to simmer sauce until thick.
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10
Serve over couscous or rice.
