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1
Preheat the oven to 350.
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2
Heat the oil in a large enameled cast-iron casserole.
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3
Add the onions, cover and cook over low heat, stirring occasionally, until softened, about 30 minutes.
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4
Stir the cinnamon and ginger into the onions, then add the chicken pieces, stirring to coat with the flavorings.
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5
Add the water, lemon juice and saffron and season with salt and pepper.
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6
Bring to a boil, cover and simmer, moving the chicken pieces around for even cooking until the breasts are just done, about 25 minutes.
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7
Transfer the breasts to a cutting board and cut them in half crosswise, then transfer them to a platter and cover with foil.
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8
Continue cooking the drumsticks and thighs until done, about 5 minutes longer.
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9
Transfer to the platter.
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10
Boil the cooking liquid over high heat until reduced to about 3 cups, about 35 minutes.
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11
In a food processor, pulse the almonds until coarsely chopped.
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12
Transfer to a bowl and stir in the honey and rose water.
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13
Remove the skin from the chicken and transfer to a large, shallow baking dish.
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14
Pour the reduced sauce over the chicken and spread with the almond paste.
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15
Bake for about 20 minutes, or until the topping is browned.
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16
Serve hot.
