Moroccan Chicken

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.