Season the chicken pieces and quickly brown them all over in 2 tbsps olive oil. Set the chicken aside.Cook the onion in the same pan until soft and just colouring. Add the garlic, cinnamon and ginger and cook, stirring for about a minute.
Add the tomatoes, mix everything together well, reduce heat and cook for about 5 minutes, stirring occasionally.Boil the stock and dissolve the saffron in it. Pour over the vegetables and bring to the boil.
Put the chicken pieces on top, together with any juices that have run out of them. Spoon the liquid over. Turn down to a gentle simmer. Cover and cook for about 30 minutes until the chicken is tender.Remove the chicken pieces and set aside. Cover and keep warm.
Bring the juices to the boil and simmer until well reduced to a kind of ” cream”. It shouldnt be at all sloppy. Add the honey and continue to cook until well reduced and jam like. Check the seasoning and add the orange flower water. Return the chicken pieces to the pan and warm through in the sauce.
Serve with couscous, scattered with the toasted almonds and chopped coriander.