This is easy to make, and is loosely based on the flavors of Marrakech. It looks stunning on a platter served at the table and has a very delicate and exotic flavor.
Serve with plain rice or couscous.

Serves 4

4lbs chicken legs or chicken pieces
2 large onions, roughly chopped
5 tbsp olive oil
1 good tsp ground ginger
1 good tsp ground cinnamon
a generous pinch of saffron threads
Juice of 1 large lemon
4 -5 tbsp cold chicken broth
2 tsp coarse sea salt
1 tsp ground black pepper
4 ounces unskinned hazelnuts
1/4 cup honey
2 tbsp rosewater
3 scallions, roughly chopped

In a large bowl, mix the chicken pieces with the onions, olive oil, ginger, cinnamon, saffron, lemon juice, chicken broth, salt and pepper.
Leave to marinate for at least an hour or overnight in the fridge, preferably.

Preheat the oven to 375F
Spread the hazelnuts out on an oven tray and roast for 10 minutes, until lightly browned. Chop roughly and set aside.

Transfer the chicken and marinade to a roasting tray large enough to accommodate everything comfortably. Arrange the chicken pieces skin side up and put the tray in the oven for about 35 minutes.

While the chicken is roasting, mix the honey, rosewater and nuts together to make a rough paste.
Remove the chicken from the oven, spoon a generous amount of nut paste on to each piece and spread it to cover.
Return to the oven for 5 to 10 minutes, until the chicken is cooked through and the nuts are golden brown.

Transfer the chicken to a serving dish and garnish with the chopped scallions.