Kamama (Djaj bil Assal) or Chicken Cooked With Caramelized Baby Onions & Honey is a very old, very traditional Moroccan dish.  It’s the perfect combination of sweet and savory and it’s simple to make.  ⁣ ⁣ 1 3lb chicken, cut into 8 pieces⁣ 1 medium onion, chopped ⁣ 4T vegetable oil ⁣ 1t ground ginger⁣ 1t ground cinnamon ⁣ 1/2t ground black pepper ⁣ 1 pinch, Moroccan saffron threads steeped in 1/2c hot water ⁣ 1 small ceylon cinnamon stick ⁣ 14 oz frozen pearl onions, defrosted ⁣ 2T honey ⁣ 1/3c toasted blanched almonds (for garnish) ⁣ Salt, to taste ⁣ ⁣ In a pan large enough to hold the chicken pieces in a single layer, heat vegetable oil over medium heat and add chopped onions.  Saute for a few minutes before adding chicken, ginger, cinnamon, black pepper and salt.  Mix and cook the chicken for 2-3 minutes on each side to lock in the spices.  ⁣ ⁣ Add saffron water along with cinnamon stick and 1c hot water.  Bring to boil, reduce to simmer and cook covered for 15 minutes or until chic...