To serve 4: 1 tablespoon olive oil 1 medium red onions, sliced 2-1/2 pounds chicken, bone in and skin off, Scant 1/4 cup water 1 tablespoon olive oil 2 teaspoons garlic, chopped fine Scant teaspoon sweet paprika Scant teaspoon ground cumin Scant teaspoon ground ginger Pinch of saffron threads Scant 1/2 teaspoon ras el hanout (see note) 1 4-inch cinnamon stick, broken in half 4 small carrots, quartered 3 potatoes, peeled, quartered 3/4 cup peas 4 slit green chiles 1/2 cup finely chopped cilantro Method: 1. Rub the bottom and sides of the tagine with 1 tablespoon olive oil. 2. Layer thinly sliced onions evenly in the bottom of the tagine. 3.  Place chicken pieces on top of the onions in one layer. The chicken should just fill the tagine—do not pile chicken pieces on top of each other, or it will take longer to cook. 4. Whisk the water, olive oil, garlic and spices together. Spoon the mixture over the chicken, taking care to cover the skin. Tuck the cinnamon sticks under the pieces of chicken. 5. Arrange the carrots, potatoes and peas on top of the chicken. 6. Strew the chopped cilantro over everything, 7. Place the tagine over a low flame (use a heat diffuser if the tagine is made of clay) and cover with the conical top. Cook for 2 to 2-1/2 hours, or until the chicken is cooked through. 8. Serve with couscous or freshly baked bread and a green salad dressed with walnut oil,