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1. In a small bowl combine the garlic, paprika, saffron, coriander, mint, cumin and 1 tablespoon of oil.
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2. With a wooden spoon, mix and mash the ingredients to a paste that is dense enough to hold its shape lightly in a spoon. If the paste seems too dry, stir in up to 1 tablespoon more of oil by the teaspoonful.
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3. Pat the chicken completely dry with paper towels and sprinkle it inside and out with the salt and a few grindings of black pepper.
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4. Preheat the oven to 375. With your fingers, rub the entire surface of the chicken with the herb paste, patting and spreading it as evenly as possible.
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5. Place the chicken in a heavy 4- to 6-quart casserole, surround it with the chopped onions, and pour 1 cup of water down one side of the pot, without getting any water on the chicken.
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6. Cover the casserole and bring to a boil over high heat. Then braise in the center of the oven for about 45 minutes. To test if the chicken is done, pierce a thigh with the point of a small, sharp knife.
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7. The juices that run out should be pale yellow; if the juices are pink, braise 10 to 15 minutes longer. Transfer the chicken from the casserole to a plate and keep the braising juices warm.
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8. Preheat the broiler to its highest point, or light a layer of coals in a charcoal broiler and let them burn until a white ash appears on the surface.
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9. Broil the chicken 3 inches from the heat for about 6 to 8 minutes, turning it frequently with 2 wooden spoons, until it is richly and evenly browned on all sides.
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10. Serve the chicken at once, accompanied by the heated braising sauce in a sauceboat or bowl.
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