Chicken with olives and lemon

I initially wanted to make salmon with lemon and olives, but I really wanted to serve the beans with the fish, so I swapped the main ingredient and made it with chicken instead and it was delicious! I'm sure that there is a "real" version of this recipe, but my improv was just fine, I served it with Intria and we loved it. Here's what you'll need:

1 kosher chicken cut up (you can use whichever pieces you prefer)
1 or 2 sliced red peppers
1 can of cooking olives or sliced green olives that you will have to boil and rinse a couple of times to remove the excess salt
1/2 head of garlic whole
1 handful of washed and chopped coriander/cilantro
1 to 2 lemons washed and sliced thin
1/4 tsp turmeric
salt
2 to 3 tbsps canola oil
2/3 cups of water

In a pot bring everything except the chicken and cilantro to a boil, then lower the heat and simmer till half of the liquid evaporates, then add the chicken, cover and cook for 45 minutes. When the chicken is cooked add the cilantro, baste with the juices and cook for another 10 minutes, then finish it off in the oven at 400F on roast, uncovered to brown the chicken and enjoy!