Peel and cut the onions julienne. Heat a stock of olive oil in a wide saucepan and fry it over low heat, along with the bay leaf, until it is transparent. Add the chicken thighs and fry, turning occasionally, until lightly browned.
Add the almonds, pine nuts, raisins, prunes and olives and fry for a couple of minutes. Next we incorporate the spices, that is, the ground nutmeg, the ground cinnamon and the cloves. Season to taste and add some water (about 100-125ml). Cook for 15 minutes on medium heat.
After this time, cut the boiled eggs in half and add them to the saucepan. Cook again, over low heat and with the lid on, for 15 more minutes or until chicken is tender and cooked through. Let rest for a few minutes before serving.