1 (3 to 4-pound) chicken, cut into 10 pieces, rinsed and patted dry
Coarse salt and freshly ground white pepper
1 1/2 tablespoons olive oil
16 small cipollini onions, peeled, or white parts of scallions
1/2 teaspoon sugar
1/2 small onion, cut into 1/4-inch dice
3/4 cup freshly squeezed orange juice (about 2 oranges)
1/2 orange, zest finely grated
1/2 lemon, juiced (about 2 tablespoons)
2 medium cloves garlic, very finely chopped
1 1/2 teaspoons chopped fresh rosemary
1/4 teaspoon ground cumin
1/3 cup small pitted green olives (preferably Picholine or nicoise), coarsely chopped
1 tablespoon unsalted butter
Spice-Infused Basmati Rice ( See Side Dishes )

Season chicken with salt and pepper. Heat oil in a Dutch oven over medium-high heat until oil just begins to smoke. Add chicken pieces, and cook until brown, 2 to 3 minutes per side. Transfer to a platter or a baking sheet.
Pour off all but 1 tablespoon of fat from Dutch oven. Reduce heat to medium; add cipollini onions and sugar. Cook until onions light golden. Add diced onion. Cook, stirring, until onions are light golden brown, about 5 minutes. Add orange juice, zest, lemon juice, garlic, rosemary, cumin, and chicken. Simmer, covered, for 15 minutes. Add olives, and simmer, covered, until chicken is tender, about 10 minutes more. Remove chicken, and transfer to a serving platter. Swirl butter into the sauce until melted. Pour sauce over chicken. Taste, and adjust for seasoning. Serve with basmati rice.