Chop the onions into thin half-moons and place in a large saucepan with a little olive oil.
Begin to gently fry the onions ensuring they are well covered in the oil.
Add in the salt, honey and a tablespoon of water. Stir and cover.
Cook on a low heat for 10 minutes.
In the meantime wash the dried fruit and leave to soak in a small bowl of warm water.
Add the chicken into the saucepan, mix amongst the onions and fry until coloured.
Bring a small saucepan of water to the boil and add in the almonds. Boıil for a few minutes.
Working in batches remove 3 or 4 almonds from the water with a slotted spoon and slip of their skins.
Drain the water from the dried fruit and add them to the saucepan along with the water/stock, spices, dried fruit and blanched almonds.
Cook on a very low flame for 30 minutes.
In a medium saucepan add a little butter or oil and gently fry the orzo pasta grains for a few minutes.
Add in the water and a little concentrated stock or stock cube.
Bring to a low boil and allow to cook for 8 to 10 minutes.
Once cooked, remove both saucepans from the heat and add in a small glass of cold water or place under a running tap for a minute.
Stir and then drain.
The pasta can be mixed into the chicken stew or layered onto a serving plate.
Before serving add a generous squeeze of lemon juice and butter of using.