Heat half of the olive oil in a large casserole dish set over a moderate heat until hot. Season the chicken and then sear in the hot oil until golden all over. Remove to a plate and set aside, covered loosely with aluminum foil. Reduce the heat under the dish to medium. Heat the remaining oil in the dish and then add the onion and garlic. Sauté for 5-6 minutes until starting to color, and then stir in the rasp al hangout. Cook for a further 2 minutes. Stir in the chopped tomatoes and chicken stock, and bring the sauce to a simmer. Stir in the almonds and honey before positioning the chicken thighs in the sauce. Cover with a lid and cook over a reduced heat for 20-25 minutes until the chicken is cooked through. Adjust the seasoning to taste and then spoon into shallow bowls. Garnish with chopped parsley on top before serving.