Cut the chicken in half (separate the thigh from the drumstick). Reserve.
In a large bowl, mix salt and pepper, turmeric and cumin, and 1 tablespoon of olive oil. Reserve 15 minutes.
Wash and peel the carrots, cut them in half lengthwise. Peel and cut the onion into large cubes.
Peel and smash the garlic cloves. Chop the parsley. Rinse the olive under cold water so they are not too salty. Press the juice of one lemon, cut the other 1/2 lemon into 3 pieces.
In a large saucepan, heat under high heat and sear the chicken skin down first with 2 tablespoons olive oil. Sear the chicken for 3 minutes over medium heat on each side.
Remove the chicken and sear the onions until translucent, add 1 tablespoon sugar, carrots, and chicken broth, boil 5 minutes, add the chicken back in the pan and cook 15 minutes with a lid on over low heat.
Add the lemon juice and lemon pieces, cook 10 more minutes, add parsley, olives, and butter, cook 10 more minutes and season with salt and pepper.
Dress your plate, maybe use a pasta bowl, add gently, and with love, all the ingredients in your plates except the sauce.
Bring the sauce to a boil, whisk well and add the butter whisk well again while boiling. Taste and if needed adjust the seasoning and serve over the chicken dish. Add a few leaves of cilantro to bring freshness.