You can prepare this dish in a tagine dish, Dutch oven, or crockpot.
In a small dish place all the spices, except for the cinnamon stick. Mix well, and set aside.
Line the bottom of your Dutch oven/tagine or crockpot with the onions and drizzle with olive oil; add the butter, cilantro and place the cinnamon sticks on top. Place the chicken pieces on top of the onion mixture. With a sharp knife, poke the pieces of chicken in several places to allow the flavors to really seep in. Sprinkle the spice mixture over the chicken; toss and cover.
Cook on low heat for about 1 hour or until chicken is very tender. Baste with the juices during the cooking process. You can add and remove water during the cooking process but the chicken should simmer in liquid but not overflow the dish.
If using a crock-pot or other cooking vessel, please adjust the cooking time accordingly.
Serve with rice pilaf or couscous.