Preheat oven to 400 F.
In large non-stick pan or Dutch oven, warm oil over medium-high heat. Sprinkle chicken pieces with salt and pepper. Add chicken pieces to pan and brown on all sides, turning at least once. Remove chicken from pan and set aside.
Lower heat to medium. Add to pan garlic, turmeric, ginger and cinnamon stick; cook, stirring constantly, for 15 seconds. Pour lemon juice and stock into pan, stirring to scrape up browned bits. Place chicken back in pan. Add potatoes, carrot slices, raisins, olives and lemon slices to pan around the chicken pieces. Raise heat to high and bring to a boil. Cover pan and place in hot oven for 45 minutes. Remove lid and continue to cook for another 10 minutes, or until cooked through.
Serve immediately with parsley-flecked couscous.