1 boiling chicken
A pinch of each of the following:
Pepper, cumin, thyme, fennel seeds, mint, rue
1 drop asafoetida essence
2 tbsp (30ml) vinegar
4 oz (100g) stoned dates
1 tbsp (15ml) honey
1 tbsp (15ml) olive oil
1 tsp (5ml) anchovy essence

Put the chicken in a saucepan.

Cover with water and simmer gently for 2½-3 hours until thoroughly cooked. Dry well.

Grind the pepper, cumin, thyme, fennel seed, mint and rue in a bowl and moisten with a drop of asafoetida essence.

Add the vinegar and dates and pound until well blended.

Stir in the honey, oil and anchovy essence.

Pour over the chicken and serve either hot or cold.