1Preheat oven to 350 F/ lower for a fan forced oven.
2In a large flame proof baking dish (with a lid). If you don't have a flame proof one just cook in a large pan and tranfer to the covered baking dish. Heat half the oil. Add chicken. Cook turning occasionally for 5-7 minutes or until browned.
Transfer to a plate. Add remaining oil, capsicum, onion and garlic to pan. Cook for 2-3 minutes or until softened. Add turmeric, cumin, paprika, cinnamon sticks and chilli. Cook for 1 minute or until fragrant. Add wine, tomato, stock, rice and chicken. Stir to combine. Cover with a lid.
3Transfer to oven. Bake for 45-50 minutes or until rice is tender and liquid is nearly all absorbed.
4Remove from oven. Stir through parsley and olives. Serve.
5You can remove the skin from the chicken before cooking for a bit lower-fat meal.