Chicken Tagine with Lemons and Olives

2 chicken breast halves, skinned
2 chicken leg quarters, skinned
1/4 tsp. salt
1/2 tsp. black pepper
1 tsp. olive oil
1 c. chopped onion
2 garlic cloves, minced
3/4 c. fat free, less-sodium chicken broth
3/4 c. pitted whole green olives
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1 1/2 tsps. grated lemon rind
1/4 c. fresh lemon juice
1 tbsp. minced fresh cilantro
1 tbsp. minced fresh parsley

Sprinkle chicken with salt and pepper. Heat oil in large dutch oven, add chicken; cook 3 mins. on each side until browned. Remove chicken from pan. Add onion and garlic to pan; cook 30 seconds, stirring constantly . Add chicken , broth, olives, cinnamon and ginger; bring to a boil. Cover, reduce heat, and simmer for 45 mins. Turn chicken over, cook uncovered for 15 mins.

Remove chicken from pan. Add lemon rind, juice, cilantro and parsley to pan; cook for 30 seconds, stirring constantly. Spoon sauce over chicken.