Chicken casablanca

Chicken casablanca
makes 4 servings

1 broiler-fryer (about 3 to 3 ½ lbs.)
1 tbsp butter or margarine
1 med. Onion sliced
½ tsp salt
¼ tsp coarse black pepper
1 whole cinnamon stick
¾ tsp ground ginger
¾ tsp coriander
¾ tsp turmeric
½ small dried red chili
2 cups chicken broth
4 sprigs parsley
honey

wash chicken and pat dry
melt butter in a 4 quart sauce pan. Add chicken, onion, salt, black pepper, ginger, coriander, turmeric and cinnamon stick.
Cook gently over low heat, covered for 15 mins. Occasionally swirl pan to pervent scorching. Turn chicken over and add chicken broth and parsley, cover.
Simmer for 35 minutes until chicken is just tender. Remove chicken from pan. Place chicken in a baking pan, brush with honey and bake at 300 degrees for 10 minutes