Chicken Tagine With Olives and Apricots

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6 chicken quarters, excess fat trimmed

Kosher salt

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

1/2 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

1/4 teaspoon crushed saffron threads

Freshly ground black pepper

1/2 cup finely chopped fresh cilantro

1/2 cup finely chopped fresh parsley

1/2 cup dried apricots, sliced in half crosswise

2 tablespoons honey

1/4 cup blanched almonds

1 1/2 cups small green Greek or Picholine olives, pitted

Cooked couscous, for serving (optional)