2 sm. chickens (cut up)
2 diced onions
1/4 c. butter (melted)
1 stick cinnamon
1/4 c. whole toasted almonds
salt and pepper
1/2 tsp. crushed saffron
2 c. chicken broth
1/4 c. honey

Sprinkle salt and pepper on chickens. Saute with onions and saffron in butter until golden. Add chicken broth and cinnamon. Boil, lower heat, cover and simmer 15 minutes. Remove chicken, discard cinnamon. Add honey and cook until syrupy. Return chicken to pan and heat thoroughly. Arrange on platter, sprinkle with almonds.