Chicken with tomatoes and saffron honey jam recipe 1.7kg (3lb 11oz) chicken, jointed into eight pieces 1½ tbsp olive oil 1 large onion, roughly chopped 3 cloves of garlic, crushed 2½ tsp ground cinnamon 2 tsp ground ginger 800g (1lb 12oz) tomatoes, skinned and roughly chopped 150ml (¼ pint) chicken stock, optional generous pinch saffron threads (about ½ tsp) 3 tbsp runny honey 1 tsp orange-flower water, or to taste 30g (1¼oz) toasted flaked almonds or chopped pistachios small bunch of coriander, roughly chopped Season the chicken. Heat the oil in a casserole and quickly brown the chicken all over. Remove and set aside. Add the onion to the pan and cook until soft and just colouring. Add the garlic, cinnamon and ginger and cook, stirring, for about two minutes. Add the tomatoes, mix well, turn down the heat, and cook for a further five minutes. Boil the stock, if using, or 150ml (¼ pint) water, and dissolve the saffron in it. Pour over the tomatoes and bring to the boil. Season. Set the chicken pieces on top, and spoon the liquid over them. Simmer gently, covered, for 30 minutes or until tender.