Clean and slice the leek, 2 carrots, and 1 onion. Place the chicken in a large pot and add the vegetables, cloves, salt, pepper, thyme, parsley, and bay leaf if desired. Cover with cold water. Simmer over medium heat for approximately 1 hour until the chicken reaches 74°C (165°F) internally and is tender but not falling apart. Remove the chicken and let cool slightly. Cut or shred the meat into small pieces.
Soak the raisins in warm water for 5 minutes, then drain. Toast the almond sticks in a separate pan over medium-high heat for 3-5 minutes until golden, then set aside.
Cut 150 g bacon into cubes and cook in a large casserole over medium heat for 5 minutes until softened. Add 2 large sliced onions and cook for 5-7 minutes until golden. Remove with a slotted spoon and set aside.
Add the chicken pieces to the same casserole and cook over medium-high heat for 8-10 minutes, stirring occasionally, until golden brown on all sides.
Return the bacon and onions to the casserole. Add salt, pepper, 1 pinch of the spice mixture (see step 7), saffron, and sugar. Add the prunes, pitted dates, and soaked raisins. Simmer over medium heat for 10 minutes.
Transfer to a serving dish and sprinkle the toasted almond sticks on top.
To make the medieval spice mixture (Pouldre fine): Mix together 35 g ginger, 125 g cinnamon, 5 g cloves, 5 g cardamom, and 125 g rock sugar. Grind finely in a mortar. Store in a dark, airtight glass jar to preserve the aroma. Transfer small amounts to a salt shaker for convenient use in cooking.
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