2    Chickens, quartered

      2 lb Chopped onions (NOT A TYPO!)

      9 oz Raisins

      3 oz Pine nuts

    1/2 c  Honey

           Paprika
           Salt
           Cloves
  Salt and paprika chickens. Brown in oil. In another skillet, saute onions
  until clear. Add raisins, cloves, and pine nuts; saute a few minutes more.
  Remove from heat and add honey. Adjust seasonings to taste. Place chicken
  in baking dish, cover with mixture and bake at 325F for 1 hour or until
  nicely browned and tender. This recipe came from a Moroccan restaurant in
  the old quarter of Jerusalem. The owners generously gave us this recipe at
  our request -- in a mixture of Hebrew and Arabic with metric measurements.
  Many people contributed to the translation, and the result is worth their
  efforts. So to be faithful, you should actually use 2.2 pounds of onions --
  1 kilo!