Moroccan Chicken
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3 tbsp olive oil
1 chicken, 3 pounds, cut up
1 garlic clove, crushed
1/2 cinnamon stick
1/4 tsp ground saffron
1/4 tsp fresh ground pepper
1 pound small white onions, peeled
1/4 pound blanched almonds
2 tbsp chopped parsley

In a large flameproof casserole, heat oil over medium heat. Add chicken.
Cook, turning until brown on all sides, about 10 minutes. Add garlic,
cinnamon, saffron and pepper; cook for 1 minute. Add onions, almonds,
parsley, and 2 cups of water. Partly cover and simmer 30 minutes, until
chicken is tender. Remove chicken to a servng platter. Spoon onions,
almonds, and some sauce over chicken.

Adapted from 365 Ways to Cook Chicken by Cheryl Sedaker.