1 tsp. whole black peppercorns
1 tsp. packed saffron stems
3 tsp. ground ginger
2 1/2 c. water
8 tbsp. butter
2 1/2 lb. chickens, cut into serving pieces
1/2 c. minced onion
3/4 c. diced tomatoes

Grind together peppercorns, saffron and ginger. In a saucepan, combine water and butter, heat until butter melts. Add spices and bring to a boil, then add chicken pieces. Cover. Cook, stirring occasionally, for about 30 minutes.

Remove chicken pieces to dish and cover with foil. Add onion to sauce and bring to a boil. Leave on high heat and cook for about 15 minutes. Add tomatoes and cook an additional 10 minutes or until sauce is reduced to about 2 cups. Pour sauce over chicken and serve.