Heat the oil over high heat in a thick saucepan, brown the onion and the cutlets on each side. Add the chicken, cinnamon, cumin and lower the heat to continue cooking for 4 minutes.
Add the broth and cook in the oven at 350 F, about 1 hour. Add the turnips and carrots and continue cooking for 10 minutes.
Add the chickpeas, olives, lemons, salt and pepper and continue cooking for 10 minutes.
Add the paprika, coriander and serve.