Padma Lakshmi's Chicken and Pepper Stew

Ingredients

• 2 pounds boneless chicken thighs with skin, cut into chunks
• Salt
• 2 lemons, juiced, divided
• 1/4 cup canola oil
• 2 cups diced white or yellow onion
• 6 medium cloves garlic, sliced
• 3 green bell peppers, seeded and sliced
• 4 Poblano peppers, seeded and sliced
• 1 scant teaspoon black peppercorns, dry roasted and coarsely ground
• 1 teaspoon fennel seeds
• 1 teaspoon dried oregano
• 2 pounds green tomatillos, husks removed and quartered
• 1 pound small white potatoes, peeled and quartered
• 1/2 cup dried apricots, halved or quartered
• 1 cup pitted Cerignola green olives
• 1 cup coarsely chopped flat parsley