Ras El Hanout, a nice warm blend of spices make up this North African spice mix, worked wonderfully on chicken roasted in broth, and made a savory gravy along with the chicken.
Soak the chicken pieces in the buttermilk for 30 minutes.
Mix the spice blend with the flour.
Drain the chicken, and set milk aside. Season with salt and pepper. Put the flour mix into a gallon size plastic bag, and drop in 2 or 3 pieces of chicken at a time. Close up bag and shake or massage so the coating sticks to the chicken.
Add the oil to dutch oven or large deep frying pan, and heat over medium. When it is hot, drop in the chicken skin side down to brown, then turn over. remove and continue browning in batches.
When all the chicken is browned, set aside, and add oil as needed to saute the onions. Add the garlic as onions soften, and cook up to a minute. Add the chicken back in, and pour in the chicken stock. It will not cover the chicken.
Cover and bake in the oven 325F for about 45 minutes, until chicken is well cooked. Remove chicken and keep warm (I put on a baking sheet and back into the warm oven), then simmer the sauce on the stove top, uncovered, to thicken. It will reduce, but if not thick enough use some cornstarch or potato starch slurry (a bit of starch whisked with water) to thicken the sauce.
Serve with the chicken sitting in the sauce. The sauce is good on pasta, or potatoes, as well as the meat.