2 sm. chickens, cut up, skinless & boneless or the equivalent in turkey breasts
2 onions, diced
1/2 tsp. saffron threads, crushed (or powdered saffron)
1/4 c. butter, melted
2 c. chicken broth (or veg. cubes dissolved in 2 c. boiling water)
1 stick cinnamon
2 c. prunes, pitted (also apricots or raisins, if desired)
1/4 c. honey
1/4 c. whole almonds, blanched & toasted (opt.-pine nuts)

Wash chicken. Sprinkle with a little pepper and seasoned salt. Saute chicken, onions and saffron in melted butter until golden and onions are tender. (Chicken should be laying comfortably in pan. You may have to use 2 frying pans for larger parties.) Add broth and cinnamon stick. Bring to a boil, reduce heat, cover and simmer 30 minutes.

Add prunes and apricots and simmer covered for 15 minutes. Remove chicken to plate temporarily. Discard cinnamon stick. Add honey and cook until sauce is syrupy. (You can use arrowroot to thicken the sauce quicker if you are in a hurry.) Cook until the syrup coats the spoon. Return chicken to the pan and heat through. Arrange on serving platter and sprinkle with the almonds.

HINT: While you are waiting for the chicken to cook, try this: Put the almonds in a small frying pan (be generous with the almonds), add olive oil and garlic powder, and stir on high heat continuously. When they are golden brown, put them aside. Use on the chicken dish as described and save the rest of the almonds to be used in your side dish.