chicken with prunes and honey

Ingredients for 2 chickens weighing about 3 lbs each :

* 500 g (1 lb2oz) of prunes * 1 soupspoon ful of grilled sesame seeds

* 200 g (7 oz) of almonds * 1 heaped teaspoonful of pepper

* 1 coffeespoonfu! of saffron (mixed packet saffron and crushed saffron flowers) * 1 stick of cinnamon

* 2 grated onions * 200 g (7oz) of butter * 1 heaped teaspoonful of cinnamon * 4 soupspoonfuls of thick honey * salt

Preparation:

Truss the chickens, put in a thick-bottomed saucepan with the offal, salt, pepper, saffron, the stick of cinnamon, grated onions and butter. Add 2 big glassfuls of water. Cook with the lid on, over a moderate heat, turning the chickens from time to time. Add water if necessary. When the chickens are cooked and the flesh comes off the bones in the fingers easily, take off the heat and put on one side.

Wash the prunes and put in the saucepan still on the heat. 15 minutes later add the honey and cinnamon. Boil the sauce down until it is syrupy. Check the seasoning and put the chickens back in the saucepan without crushing the prunes. Remove from the heat. Meanwhile skin the almonds and fry them quickly in oil a few minutes before the meal is to be served.

Put the sesame seeds in the oven for a few minutes, To serve re-heat the chickens without letting the sauce boil away. Arrange in a dish with the prunes on top. Pour the sauce over and decorate with the almonds and sesame seeds. Serve at once.