Heat the oil in a large pan and fry the onions and chicken pieces until lightly browned.
Add the tomatoes, spices, saffron, and season to taste. Cook gently, covered, turning the chicken peices occasionally, until the chicken is very tender.
Remove the chicken and reduce the sauce to a thick sizzling cream. Stir as it begins to caramalise and be careful that it doesn’t burn. Stir in the honey. Return the chicken peices to the pan to heat through.
Serve the chicken with the sauce and couscous or rice.