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1
Season chicken on both sides with salt and pepper.
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2
Heat a large Dutch oven over medium-high heat and add olive oil.
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3
When oil is hot, brown chicken pieces, in batches, on both sides until golden, about 3 to 4 minutes per side.
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4
Remove to a sheet pan.
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5
Pour off all but 2 tablespoons fat from the Dutch oven and add onion.
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6
Reduce heat to medium and cook, stirring and scraping the bottom of the pan to deglaze, until onion begins to soften, 2 to 3 minutes.
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7
Add carrot and leeks.
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8
Cook, stirring often, for 3 to 4 minutes, until vegetables are tender.
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9
Add garlic and cook, stirring, until fragrant, about a minute.
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10
Season with salt; add turmeric and paprika and stir.
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11
Return chicken to Dutch oven and add chicken broth, cinnamon stick, sugar and salt to taste.
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12
Bring to a simmer, then reduce heat, cover and simmer 35 minutes.
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13
Add olives, if using; cover and simmer another 15 to 20 minutes, or until chicken is fork tender.
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14
Stir in 1 to 2 tablespoons rhubarb syrup.
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15
Taste and adjust seasoning.
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16
Before serving, stir in parsley and poached rhubarb and heat through over low heat.
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17
Taste and adjust seasoning.
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18
Serve with rice or couscous.
