Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      medium        chickens - -- (2 1/2 to 3 lbs ea)
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   1      cup           flour
   6      tablespoons   virgin olive oil
   8                    shallots -- cut into quarters
   1      cup           dried figs -- cut into julienne
   1      cup           green olives
     1/2  cup           orange flower water
   3      cups          chicken stock
   2                    bay leaves
   1      teaspoon      cumin seeds
   4      tablespoons   honey
   4      tablespoons   flour
   5      tablespoons   butter -- room temperature

Preparation:

Cut each chicken into 8 pieces: 2 drum sticks, 2 thighs, 2 wings, 2/3 of a breast plus 1/3 of a breast. Set aside livers. Season with salt and pepper and dredge in flour. Heat oil in 19-inch sauté pan until just smoking and add chicken pieces. Brown all over and remove. Add shallots, figs and olives and cook, scraping bottom of pan with wooden spoon. Add orange flower water and chicken stock and bring to a boil. Add bay leaves and cumin and return chicken pieces and livers to pan. Lower heat to high-simmer and cook for 30 minutes uncovered. Taste broth for seasoning and add honey. Mash livers finely with fork and return to sauce. Mix flour and butter together to form a paste. Add 3 tablespoons of butter to flour mixture and whisk to allow a smooth sauce to develop. Cook 10 more minutes and serve. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A19)