Tagine with chicken, olives and dried apricots

Ingredients:

• 6 chicken legs, trim off excess fat
• 2 lemons
• 1/4 cup extra-virgin olive oil
• 3 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, chopped
• 1 teaspoon ground ginger
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 0.5 tsp ground cumin
• 0.5 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 1/4 tsp ground saffron threads
• Freshly ground black pepper
• 0.5 cup finely chopped fresh cilantro
• 0.5 cup finely chopped fresh parsley
• 0.5 cups dried apricots, cut in half
• 2 tablespoons of honey
• 1/4 cup blanched almonds
• 1.5 cups small pitted green olives
• Cooked couscous, for serving

Preparation:

1. Sprinkle the chicken with 2 teaspoons of salt on all sides. Refrigerate, uncovered, for at least 30 minutes and up to 8 hours.
2. Meanwhile, thinly slice 1 lemon, arrange the slices, and sprinkle generously with salt on both sides. Place the slices on a plate and let stand at room temperature for at least 20 minutes and up to 3 hours.
3. Pat the chicken dry with paper towels. Heat a large Dutch oven over medium-high heat and add 3 tablespoons of olive oil. When the oil begins to shimmer, add half of the chicken legs, skin side down; cover and cook until the skin is golden brown, 5-7 minutes. Transfer the legs to a platter. Repeat with the remaining chicken. Drain any excess oil from the Dutch oven.
4. Add the butter, onion, garlic, ginger, coriander, paprika, cumin, cinnamon, cayenne pepper, saffron, and 1/2 teaspoon black pepper to the pan. Cook over medium heat, stirring occasionally, until the onion is soft, about 5 minutes; add the cilantro and parsley. Set the onion mixture aside, then add the chicken to the pan, skin side up. Spoon some of the onion mixture over the chicken and add 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
5. Meanwhile, combine the dried apricots, 1 cup water, and honey in a medium saucepan; cover and cook over medium heat until the apricots plump up, about 15 minutes. Remove the lid and cook until the liquid becomes syrupy, another 15 minutes, then set aside. Toast the almonds in the remaining 1 tablespoon olive oil over medium heat, stirring occasionally, until golden brown. Drain on paper towels.
6. Cut the salted lemon slices into small pieces; add to the pan with the chicken, along with the olives and the juice of the remaining lemon. Cover and continue cooking until the chicken is tender, another 20 minutes. Transfer the chicken to a platter. Top with the olive sauce, dried apricot mixture, and almonds. Serve with couscous.