-
1
Sprinkle the chicken all over with 2 teaspoons salt.
-
2
Refrigerate, uncovered, at least 30 minutes or up to 8 hours.
-
3
Meanwhile, thinly slice 1 lemon; spread out the slices and sprinkle generously with salt on both sides.
-
4
Stack the slices on a plate and let stand at room temperature, at least 20 minutes and up to 3 hours.
-
5
Pat the chicken dry.
-
6
Heat a large Dutch oven over medium-high heat and add 3 tablespoons olive oil.
-
7
When the oil shimmers, add half of the chicken, skin-side down; cover and cook until the skin is golden brown, 5 to 7 minutes.
-
8
Transfer to a platter.
-
9
Repeat with the remaining chicken.
-
10
Discard the excess oil.
-
11
Add the butter, onion, garlic, ginger, coriander, paprika, cumin, cinnamon, cayenne, saffron and 1/2 teaspoon black pepper to the pot.
-
12
Cook over medium heat, stirring, until the onion softens, about 5 minutes; stir in the cilantro and parsley.
-
13
Push the onion mixture to one side, then add the chicken to the pot, skin-side up.
-
14
Spoon some of the onion mixture over the chicken and add 2 cups water.
-
15
Bring to a boil, then reduce the heat to low; cover and gently simmer, 30 minutes.
-
16
Meanwhile, combine the apricots, 1 cup water and the honey in a medium saucepan over medium heat; cover and cook until the apricots are plump, about 15 minutes.
-
17
Uncover and cook until the liquid is syrupy, about 15 more minutes; set aside.
-
18
Cook the almonds in the remaining 1 tablespoon olive oil in a skillet over medium heat, stirring occasionally, until golden brown.
-
19
Set aside on paper towels.
-
20
Chop the salted lemon slices into small pieces; add to the pot with the chicken along with the olives and the juice of the remaining lemon.
-
21
Cover and continue cooking until the chicken is tender, about 20 more minutes.
-
22
Arrange the chicken on a platter.
-
23
Top with the olive sauce, apricot mixture and almonds.
-
24
Serve with couscous.
-
25
Photograph by Christina Holmes
