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1
Heat 4 tablespoons oil over medium-high heat in a deep, wide saute pan that has a tight-fitting lid.
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2
Brown the chicken breasts on both sides and set aside.
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3
Saute the onions in the same oil until soft and translucent (5-7 minutes).
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4
Reduce the heat and deglaze with 1/2 cup chicken stock, scraping up browned bits with a wooden spoon.
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5
Add the tomatoes and cook until they begin to soften, stirring every once in a while.
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6
Add the saffron and honey.
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7
Stir well to dissolve.
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8
Add the cinnamon sticks and gingerroot.
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9
Return the chicken breasts to the pot, making sure they are covered with sauce.
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10
Turn the heat down to simmer and cover the pan with foil.
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11
Then cover it with its lid.
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12
Cook 50 minutes.
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13
Test for doneness by inserting a skewer or toothpick into the meat.
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14
If juice runs yellow meat is done.
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15
While the chicken is cooking, toast the almonds by cooking them in a dry cast-iron skillet over medium heat or on a cookie sheet in a pre-heated oven at 350 degrees until nicely browned.
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16
Remove the cinnamon sticks and gingerroot before serving.
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17
The tomatoes will have dissolved into a nice sauce.
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18
Pass the sauce through a sieve to smooth it out before serving.
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19
If you used canned tomatoes, this has the added advantage of removing the seeds.
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20
Serve one chicken breast per person, covered with some of the sauce and sprinkled with toasted almonds.
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21
Serve this dish with couscous or saffron rice pilaf.
