Thinly slice onions and cut chicken legs into pieces.

In a Dutch oven, brown onions and chicken pieces in 3 tablespoons of oil. Sprinkle in 1 tablespoon of flour and mix well.

Add orange or tangerine peel, salt, and pepper.

Pour in the orange juice.

Cover and simmer for 35 minutes.

Scrape the carrots and slice into thin slivers.

Sauté the carrot slivers in 2 tablespoons of oil for a few minutes.

Add the carrots to the chicken, cover, and simmer for 1 hour.

Peel the oranges, separate them into segments, and peel the membrane from each segment.

In a saucepan, combine the vinegar, lime juice, sugar, and saffron water.

Mix well and simmer for 10 minutes over low heat.

Remove from heat and add the orange segments; set aside to macerate for 10 minutes.

Transfer the stew to a deep ovenproof casserole, carefully arrange the orange segments with the sauce on the top, cover and place in a warm oven until ready to serve.

Check to see if the chicken is tender.

Taste and adjust seasoning. Add more sugar or lime juice according to your taste.

Just before serving, sprinkle the stew with slivered pistachios and almonds.

Serve hot.