How to Make It
Season the chicken with the salt and pepper. Heat the oil in a large pot over medium-high; cook the chicken in batches until browned, 4 minutes on each side. Remove the chicken; reserve 1 tablespoon of the drippings in pot.
Reduce heat to medium; add the parsnips and cook, stirring, until lightly browned, 2 minutes. Add the onion and cook, stirring occasionally, until tender, about 5 minutes. Stir in the orange juice, lemon juice, and cumin.
Add the chicken and olives; cover and simmer, 30 to 35 minutes. Serve garnished with parsley.