In large deep skillet over medium-high heat, warm evoo. 

Sprinkle chicken pieces with one-half teaspoon salt and the pepper. 

Add chicken to skillet, skin-side down, and cook, turning, until well browned, about 15 minutes. Reduce heat to medium and remove chicken to a plate.

To same skillet, add onion pieces, ginger, cinnamon, turmeric, garlic, bay leaf cumin, paprika, and cayenne.

Cook together, stirring occasionally, until onion softens, about 5 minutes. 

Add remaining teaspoon of salt and stir well. Add chicken stock; raise heat to medium-high and return chicken to pan, skin-side up. Continue cooking at low simmer.

While chicken is cooking, prepare olives by covering them with water in a small saucepan. Bring to boil over high heat; drain water and repeat.

Add drained olives to chicken cooking on stove. Continue cooking until chicken is done, about 15 minutes total from the time it is returned to the pan.

Add lemon juice and stir well. Add cilantro and stir. Serve immediately.

Source: National Chicken Council