Moroccan-Spiced Chicken in Banana Leaf

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One 28-ounce can crushed tomatoes with liquid

1 cup chicken broth 

1/4 cup green olives, pitted  

1/8 teaspoon crushed cardamon  

3 cloves garlic, minced  

2 carrots, peeled, and diced  

1 red bell pepper, diced  

1 white onion, diced   

2 tablespoons granulated garlic 

1/2 teaspoon cayenne  

Kosher salt 

4 boneless, skinless chicken breasts, quartered 

1 tablespoon extra-virgin olive oil 

2 tablespoons ras el hanout or any Moroccan spice seasoning  

1 teaspoon ground cumin  

1/4 teaspoon ground cinnamon  

6 trimmed banana leaves, each 12 inches square 

2 tablespoons lemon zest 

2 tablespoons fresh cilantro, chopped