Simmer the almonds in a pan of water for 2 hours until soft. Drain. Cook the chick-peas for 1 hour and 30 minutes until soft. Drain. Place the chick-peas in a bowl of cold water and rub off the skins. Put the chicken pieces, butter, half the saffron and seasoning in a pan. Heat until the butter melts.
Add the onions and stock, bring to the boil and then add the chick-peas and cinnamon stick. Cover the pan and cook very gently for 45-60 minutes until the chicken is completely tender.
Transfer the chicken to a serving plate and keep warm. Bring the sauce to the boil, then simmer until well reduced, stirring frequently. Add the almonds, parsley and remaining saffron, and cook for a further 2-3 minutes. Sharpen the sauce with a little lemon juice, then pour over the chicken and serve, garnished with the extra parsley.