Chicken Tagine with Lemons and Olives

The traditional version of this classic Moroccan stew is prepared with olives and homemade canned lemons and requires a long cooking time. We've simplified the recipe by using lemon zest and juice to achieve the same subtle lemon flavor. Ours is also cooked over low heat to make the same thick broth as the original, but it is prepared in the shortest possible time. Since the chicken tagine is so savory, it's best served with couscous.
Sprinkle the chicken with salt and pepper. Heat the oil in a large roasting pan over high heat. Add the chicken; cook for 3 minutes on each side or until lightly browned. Remove the chicken from the pan. Add the onion and garlic to the pan; cook for 30 seconds, stirring constantly. Add chicken, broth, olives, cinnamon and ginger; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Turn the chicken upside down; cook uncovered for 15 minutes.Remove the chicken from the pan with a slotted spoon; place 1 piece of chicken on each of the 4 plates. Add the lemon zest, juice, coriander, and parsley to the pan; cook for 30 seconds, stirring constantly. Spoon the sauce over the chicken.