Heat oil in large, heavy kettle. Add onions and garlic. Saute until onion is translucent. Mix in ginger, coriander and parsley. Add salt and pepper to taste. Cook about 3 minutes. Wash and dry chicken pieces. Add these to spice mixture. Fry a few pieces at a time until golden brown on all sides. Add more oil, if needed. Add the broth and water. Cover and cook slowly for 40 minutes. Mix in lemons and olives and continue to cook 20 minutes longer, or until all ingredients are tender.