Djaj bel Loz

• 2 large onions, chopped
• 4 tablespoons peanut or vegetable oil
• 1 teaspoon ground ginger
• 1 1/2 teaspoons cinnamon
• 2 3 1/24-pound chickens, cut into quarters
• Salt and pepper
• 1/2 teaspoon powdered saffron
• Juice of 1/21 lemon
• 1 1/2 cups blanched almonds, coarsely ground
• 1 tablespoon rose water
• 45 tablespoons honey

1. In a large pan, cook the onions in the oil over low heat with the lid on until they soften, stirring occasionally.
2. Stir in the ginger and cinnamon and put in the chicken.
3. Cover with water, add salt and pepper, saffron, and lemon juice, and simmer, covered, for 30 minutes.
4. Taste and adjust the seasonings (the sauce should be quite salty), and move the pieces so that the top ones go to the bottom.
5. Lift the chicken pieces out and arrange them in a large, shallow baking dish.
6. Remove the skin if you like, and pour the sauce over.
7. Mix the ground almonds with the rose water and honey.
8. Spread this paste over the chicken pieces and bake in a 350F oven for about 3045 minutes.
9. The flavor, with the melting honey, is divine.
10. Serve hot.

onions, peanut, ground ginger, cinnamon, chickens, salt, powdered saffron, lemon, blanched almonds, water, honey

Taken from www.epicurious.com/recipes/food/views/djaj-bel-loz-373378 (may not work)