Finely chop the onion, garlic, celery, tomato, and half the bunch of parsley. Add the butter and oil to a pot, then add the chopped mixture.

Add the chicken and sauté with the mixture. Add salt, black pepper, both types of cinnamon, bay leaves, and turmeric. Sauté for 10 minutes, then pour in 1 cup of hot water.

Boil the olives twice with 1 tablespoon sugar and a lemon slice, then drain and rinse with cold water. In a skillet, sauté the peas and mushrooms with a little butter and oil. When the chicken is halfway cooked, add the olives, peas, mushrooms, and the fennel bulb cut into quarters.

Let everything cook on low heat until the sauce thickens. Garnish with chopped parsley and a lemon slice.