Instructions: In a small bowl or measuring cup, combine the tomatoes and their juice, honey, cinnamon and pepper. Set aside.

Put the oil into a wide, deep skillet or Dutch oven over medium-high heat; then saute the onion and garlic until they are tender. Push the onion to the edges of the pan. If the pan is very dry, add a bit more oil. Put the chicken pieces in the pan and brown them lightly on all sides. Pour the reserved tomato mixture over the browned chicken. Stir the bottom of the pan gently to loosen any browned bits into the sauce and to mix in the cooked onion. Bring the sauce to a boil. Cover the pan tightly, and lower the heat so the chicken gently simmers.

Simmer the chicken, basting and turning the pieces occasionally until they are cooked through, 10 to 15 minutes for boneless breasts or about 45 minutes for bone-in pieces.

When the chicken is done, transfer it to a serving plate. Raise the heat under the tomato sauce and quickly boil the sauce down, stirring constantly to thicken it. It should be the texture of thick spaghetti sauce. Spoon the sauce over the chicken pieces.

To toast sesame seeds for the garnish, put them into an ungreased skillet, and stir them over medium-high heat for about 5 to 10 minutes, or until they are lightly browned and very aromatic. To toast slivered almonds, spread them on a cookie sheet and put them in a 350-degree oven for 5 to 10 minutes, or until golden and flavorful. If both almonds and sesame seeds are used, they can be toasted together in a skillet.

Sprinkle the seeds and-or almonds over the top of the chicken. Serve immediately.

To make this dish ahead of time, place the cooked chicken into a large, covered casserole and spoon the thickened sauce on top. Do not sprinkle on the seeds or nuts. Cover and refrigerate. Before serving, reheat the chicken in a 325-degree oven or a microwave until hot but not dry. Spoon some of the sauce from the bottom of the casserole over the top of the chicken, and sprinkle the sauce with the seeds and-or nuts. Serve directly from the casserole.

Cuisine: "Jewish"

International Collection of Recipes and Customs" (Times Books)"

NOTES : In Greenes own household, Fricasada (Chicken Braised in Honey and Tomato) has become one of the favorite foods served at Rosh Hashana. A similar version of this North African-Jewish-inspired dish is traditionally served by Sephardim at the meal before Yom Kippur.

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