Chicken With Prunes And Honey - cooking recipe

Ingredients

2 chickens
500 g (1 lb. 2 oz.) prunes
1 soupspoonful grilled sesame seed
200 g (7 oz.) almonds
1 heaped tsp. pepper
1 coffeespoonful saffron (mixed packet saffron and crushed saffron flowers)
1 stick cinnamon
2 grated onions
200 g (7 oz.) butter
1 heaped tsp. cinnamon
4 soupspoonfuls 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.
Fifteen 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.