Chicken Tajin

1 tablespoon olive oil3 cups sliced Spanish onions2 cloves garlic, chopped coarsely1 1/2 teaspoons ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon ground ginger1 cinnamon stick 1/4 teaspoon saffron threads2 teaspoons brown sugar1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper1 chicken (3 pounds) quartered2 teaspoons honey1 tablespoon freshly squeezed lemon juice 3/4 cup pitted prunes 3/4 cup Marcona almonds, roasted with oil and salt 1/2 cup Spanish green pitted olivesHeat oven to 350.In a large skillet with a heat proof handle, heat the oil. Add onions, garlic, coriander, cumin, ginger, cinnamon stick, saffron, sugar, salt and pepper. Cook over a medium flame until onions are light golden brown. Add chicken; turn to coat with onion mixture. Continue cooking until chicken is golden. Add honey, lemon juice, prunes and 1 cup hot water.Cover and place in oven. Cook for 45 minutes. Sprinkle almonds and olives over top and cook 15 minutes longer or until chicken is cooked all the way through and sauce is rich and thick.Serves four.Chef's note: Marcona almonds are available in natural markets such as Whole Foods or Trader Joe's, Spanish markets and on the Internet. Whole, blanched almonds may be substituted.Nutrition values per serving: 644 calories, 36 g fat (6 g saturated), 37 g carbohydrates, 8 g fiber, 47 g protein, 122 mg cholesterol, 1,689 mg sodium.Adapted from chef Ariel Kars and owner Patric Felsenstein, Naomi Grill, Madrid, Spain