Clean and cut your chicken. You can leave some skin on or completely remove it depending on personal preference.

In a bowl combine fresh ginger, powdered ginger, turmeric, pepper, and salt. Pour ½ of the oil into the spices and mix them together.

Add the spice mixture to the chicken, rubbing all over the meat, and set aside to marinate while preparing the rest of the dish.

In a small cup add a small amount of warm water. Break apart the saffron threads in your hand and add to the warm water. Leave for 2-3 minutes until it blooms.

Dice a large onion into fine dice and add to the bottom of the tajine or cooking vessel. Add the remaining oil and turn to low heat. Leave for 5 minutes until the onions begin to soften.

When the onions have softened, arrange the chicken in the tajine. Pour the saffron water on top of the chicken pieces.

Add a ¼ cup of water to the bottom of the tajine and cover.

Allow the chicken to cook on low heat for 45 minutes - 1 hour. Check the water level and the tenderness of the chicken. It should be falling apart. If not continue cooking adding a bit of water if necessary.

Wash and dry the orange well.

Slice into thin slices with a sharp knife. As thin as possible.

Add just enough water to cover the oranges as well as the cinnamon stick. Turn to very low heat and leave to cook.

Add the cinnamon powder, sugar/honey, and a pinch of salt after the oranges have softened. Boil until a thick syrup is created.

Arrange the oranges on top of the tagine and pour the sauce around the base of the dish.

At the very end roughly chop some almonds and sprinkle them on the top of the oranges. They add a nice texture contrast.