1. Heat the oil in a heavy pot over medium heat. Add the onions and fry until they are dark brown, about 30 minutes. Add the sugar and cook for 1 more minutes.
2. Add the chicken, saffron, turmeric, cinnamon sticks, ground pepper, and water and bring to a boil. Reduce the heat to medium-high and cook, covered, for 1 hour. Add the ground cinnamon and the prunes and cook for 15 more minutes.
3. Using a slotted spoon, gently transfer the chicken and prunes to a platter, taking care not to bruise the prunes. The liquid left in the pot should be thick and creamy. If it is too thin, reduce it over high heat for a minute or two. Pour the sauce over the chicken.
4. Just before serving, sprinkle on the sesame seeds and almonds. Serve hot.YIELDS:
4 servingsSOURCE: Levana's" target="_blank">http://kosherfood.about.com/od/koshercookbooks/gr/bk_levana_table.htm">Levana's
Table, by Levana Kirschenbaum. Recipe reprinted with permission from Levana Kirschenbaum.