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1
Melt the butter in a non-stick pan over a medium heat, add 1 tablespoon of sunflower oil and saute the pear quarters until they are lightly coloured, then set aside.
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2
Blanch the eschalots or baby onions in boiling water for 5 minutes, and drain. When they are cool enough to handle, peel the eschalots and trim the root ends.
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3
Saute the eschallots in a little sunflower oil, in a non-stick pan (you can use the same pan as you used to saute the pears) over a medium heat, shaking the pan and turning the eschalots until they are browned and caramelized on all sides.
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4
Remove the eschalots from the pan and drain them on paper kitchen towelling.
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5
Add 3-4 tablespoons of oil to a casserole pot large enough to include the chicken pieces, pears and eschalots, and saute the chopped onion over a medium heat until it begins to soften; then add the chicken pieces and lightly brown them on all sides. Season to taste.
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6
Add 1 cup of water, and stir in the saffron threads, ginger and cinnamon, and cook, covered, over a low heat, turning the pieces over several times, for 10-15 minutes or until the breasts are cooked.
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7
Remove the breasts, set aside and keep warm.
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8
Add the caramelised eschalots to the pot.
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9
If the pear quarters are still firm (see also step 14), add them to the pot now and continue to cook, covered, over a low heat, for 25 minutes or until the remaining chicken pieces are very tender, turning occasionally, and adding a little more water if it is needed.
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10
Lift the chicken pieces out, set aside with the breasts, and keep warm.
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11
Stir the honey into the pot and check the seasoning. You will need quite a bit of pepper to balance the sweetness.
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12
Cook uncovered to reduce the sauce if necessary, until the sauce has the consistency of thick jam.
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13
Return all the chicken pieces to the pot and heat through.
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14
If the pears were soft enough after they were sauteed, add them at this point. A few minutes heating should be enough.
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15
If you are serving this dish with blanched almonds, lightly toast the almonds under the grill or dry saute them in a non-stick pan (or you can add a drop of oil).
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16
Serve over rice, noodles or couscous.
