The chicken is cut into four and smeared with butter and sprinkle with salt, pepper and allspice. Put it in a baking dish, pour a little broth and put in the oven to seal. Onion cut into crescents and fry in oil in a pan until golden, carefully pour the required amount of soup by adding the washed Fricke, salt, coriander and seven spices. Once the broth boil leave five minutes at a high heat, then the stove is reduced to a lesser degree for another 15 minutes. Off and leave Frick slow to take off their heat and remaining water as the lid is covered with a cloth. Chicken out of the oven and served with side Fricke, sprinkled with meat sauce. Optional garnish with fried nuts (almonds, pistachios).