In a large casserole, heat the Olive Oil (2 tablespoon) and the Unsalted Butter (1 tablespoon), then add the Onion (800 gram) over medium heat.
Cover with a lid and leave the onions until they are soft and translucent, about 10 minutes. This will allow the onions to sweat.
Uncover the casserole. Add the Whole Chicken (1 kilogram), Garlic (4 clove), Ground Ginger (1 1/2 teaspoon), Ground Turmeric (1 teaspoon), Cinnamon Stick (1), Saffron Threads (1 pinch), Salt (1 teaspoon) and Ground White Pepper (1/2 teaspoon).
Add Water (400 milliliter) or chicken stock and increase the heat to high.
Place the Fresh Cilantro (1 bunch) and Fresh Parsley (1 bunch) on the casserole on top of the ingredients.
Bring to a boil and reduce the heat to medium low and cover the casserole with a lid. Leave to simmer gently until the chicken is cooked, about 45 min depending on your chicken.
Once the chicken is cooked remove it along with the coriander and parsley bouquets from the casserole. Set aside the chicken to cool and discard the bouquets. If you’ve used a cinnamon stick, you should discard it at this stage of the recipe.
Prepare the raisins. Soak Raisins (100 gram) in hot water for 20 minutes and drain.
Add the Honey (2 tablespoon) to the onion sauce and reduce the sauce for 20 to 30 minutes over medium heat (stir occasionally to make sure the onions don't stick to the bottom of the casserole).
There should be some liquid left in the onion sauce once it's ready, we don't want all the liquids to evaporate. Add a couple of tablespoons of water if there is no more liquid in the casserole at this stage. Taste the sauce and add salt if necessary to adjust the seasoning.
Meanwhile prepare the Vermicelli Noodles (500 gram) according to the manufacturer's directions. Once cooked, stir in the vermicelli with Unsalted Butter (2 tablespoon), Salt (1 teaspoon) and dark raisins.
Taste the vermicelli and add salt if necessary to adjust the seasoning.
Once ready to serve, place the chicken back in the casserole to warm it up over medium heat (if your chicken and your sauce are cold at this stage, add a couple of tablespoons of water to liquefy the onion sauce).
Place the vermicelli (mixed with raisins) on a plate and top with the chicken, the onion sauce, Roasted Almonds (100 gram) and sprinkle the top with Ground Cinnamon (to taste) and Powdered Confectioners Sugar (to taste).
Serve warm and enjoy!