In a large bowl, mix the chicken pieces with the onions, olive oil, ginger, cinnamon, saffron, lemon juice, water, salt and pepper. Leave to marinate up to overnight, but at least for a few hours. (I think I marinated this about 3 hours.)

Preheat the oven to 375. Spread the hazelnuts on a baking sheet and toast for about 10 minutes, until lightly browned. Chop coarsely and set side.

Transfer the chicken and marinade to a parchment line baking sheet, large enough to not crowd everything. Place chicken skin side up and place the pan in the oven for about 35 minutes.

While the chicken is roasting, mix the honey, rose water and nuts together to make a rough paste. Remove the chicken from the oven and spoon a generous amount onto each piece. Return to oven for about 10 minutes, until the chicken is cooked through and the nuts are golden. You can place this under the broiler if you want it more golden, but watch that the nuts do not burn.

Serve the chicken sprinkled with green onion.