Cook the onions with the oil in a large saucepan until they soften. Stir in the ginger and ciinamon and add the chicken pieces
Cover with water and add the salt, pepper, saffron and lemon juice. Simmer, covered , for 30 minutes, stirring occasionally.
Lift out the chicken pieces. Remove skin and arrange in a large, shallow baking dish. Pour over the sauce.
Grind the almonds fairly coarsely in a food processer and mix with the rosewater and honey. Spread this paste over the chicken pieces. Bake in a 180 C oven for about 45 minutes. Serve hot.