This simple, flavorful dish is perfect for Passover dinner. Sometimes cut-up potatoes are added as well for a one pot meal.

• 2 large chickens, cut into quarters
• Salt and freshly ground black pepper
• 1/3 cup olive oil
• 3 large onions, peeled and chopped
• 1 tablespoon cinnamon
• 1/2 teaspoon nutmeg
• 2 tablespoons honey
• 3 cups chicken broth
• 1 pound dates, halved lengthwise
• Juice of 2 lemons
• 1/2 teaspoon saffron

Season the chicken quarters with salt and pepper. Heat the oil in a large skillet, add the chicken in batches and brown on all sides over high heat. Remove the chicken and set aside.

Add the onions to the skillet and cook over medium heat until tender and caramelized, about 10 minutes. Add the spices, honey and chicken broth and bring to a boil. Reduce the heat and return the chicken to the skillet. Cover and simmer for 25 minutes or until the chicken is cooked through.

Skim the fat from the surface. Add the dates, lemon and saffron and cook for 10 minutes more. Serve the chicken with the dates and sauce.

Serves 8