Add the oil, onions, and salt to large sauce pot and place over medium heat. Sautee until the onion starts to brown.
Slice half the kumquats into thin slices. In a mixing bowl combine the apples, mango, and kumquats. Add the cinnamon, ginger, nutmeg and black (or red) pepper and stir to combine.
Add the mango, apple, kumquat mixture to the pot with the onions. Add 1 cup of the orange juice, all of the wine, apple cider vinegar, and honey and stir to combine.
Turn the heat down to low and reduce the mixture to a chunky, jam-like consistency is achieved. Stir in the ground nuts. If you are using this as your charoset, you can stop here.
Pour the sauce into a baking dish and add the chicken. Slice the remainder of the kumquats and top the chicken with them. If the chutney looks dry add a ½ cup of orange juice to the pan.
Cover the pan tightly with foil and bake the chicken at 350°F for an hour. Then turn the oven up to 425°F and uncover the chicken. Continue cooking until the the chicken skin begins to brown and serve.