In a small bowl stir together the 1/4 cup honey, allspice, and 1/4 teaspoon of pepper. Place the chickens in a roasting pan. Coat the chickens with the honey mixture, cover, and refrigerate overnight. In a medium bowl, combine the dates, figs, apricots, currants, and hot tea. Cover and refrigerate for 6-8 hours or overnight. Preheat the oven to 350F. Place the chickens on a rack in a roasting pan. Roast for 1 1/4 hours, basting at 15-minute intervals. Drain the fruit, reserving 1/2 cup of the marinade. In a coffee grinder, grind the coriander seed, ginger root, aniseed, and red peppercorns to a fine powder. Melt the butter in a non-stick frying pan and fry the spices for 1-2 minutes, stirring constantly. Stir the honey, the reserved marinade, and the fruit into the frying pan. Bring to a boil, then reduce heat and simmer, covered, for 30 minutes. To serve, place the chickens in the middle of a serving platter and spoon the fruit sauce around them. Sprinkle the poultry and fruit liberally with salt and pepper.
