1/4 teaspoon cumin, ground
1 tablespoon Honey
1/2 teaspoon ginger, grated
1 pinch saffron threads
1/2 cup chicken stock
1 pinch nutmeg
1 onion, finely diced
2 tablespoons water
2 tablespoons parsley, fresh
1/4 cup dry white wine
2 tablespoons blanched almonds, chopped
1 chicken, whole, cut into 8 pieces
1. Season chicken with salt and pepper. Heat oil in a heavy, ovenproof skillet. Lightly brown chicken on all sides.
2. Add the onion and saute until translucent. Add the parsley, ginger, saffron, cumin, and nutmeg. Stir in the stock and wine, cover, and simmer for 40 minutes.
3. In a small skillet, heat more oil and lightly brown the almonds over medium heat. Add the honey and water; reduce most of the liquid.
4. Mix sauce with chicken, cover, and cook for about 5 more minutes.