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1 chicken, quartered, or cut into serving pieces
2 cloves garlic, peeled
salt
pinch of pulverized saffron (toast in a low oven for 10 minutes, then crush)
1/8 tsp. ground ginger
1/4 tsp. freshly ground black pepper
1 tsp. minced garlic
2 TB. oil
2.5 lbs ripe tomatoes
1/4 cup grated onion
2 TB. minced cilantro
1 tsp. cinnamon
1 TB. tomato paste
2 TB. honey (preferably thick and dark)
1 TB. sesame seeds. toasted
The day before, using the garlic and 2 TB. salt, prepare the chicken. Make a paste of the garlic and salt, set aside. Rinse chicken under salted water, then rub all over with paste. Rinse paste from chicken until it no longer smells of garlic, and drain well. Mix the spices, salt, minced garlic, and oil and rub into the flesh of the chicken. Let stand covered, in the refrigerator overnight.
Also the day before, peel, seed, and coarsely chop the tomatoes and refrigerate them covered, overnight.
The next day, place the chicken, in the a 5 quart casserole. Add two cups of water, the onion, cilantro, salt, and 1 tsp. of cinnamon. Bring to a boil, reduce the heat, and simmer, uncovered, 20 minutes.
Add the tomatoes, tomato paste, and a little salt. Cook over brisk heat, turning the chicken often in the sauce, until very tender, about 40-50 minutes. Remove the chicken and keep warm.
Let the tomatoes cook down rapidly until all the water is completely evaporated, about 30-45 minutes over high heat, stirring occasionally at first, then continuously the last 15 minutes or so to prevent scorching. Whenn all the water evaporates, the oil from the marinade will be released, the tomatoes will start to fry in it and will start to thicken considerably. Add the honey and remaining cinnamon and cook a few minutes longer. Reheat the chicken in the sauce, rolling the pieces around in the sauce. Place in serving dish and sprinkle with sesame seeds.