Peel and finely dice the onions and garlic.
Use a tomato peeler to peel the tomatoes. Roughly chop. Zest the orange. Lightly toast the almonds in a dry pan until they just begin to turn golden brown. Add the saffron to the chicken stock and bring to the boil.
Season the chicken thighs with salt, pepper and ras-el-hanout. Heat a pan to a medium heat and add the sunflower oil. Carefully place the chicken in the pan skin side down, color until golden brown, turn over and sear the other sides. Transfer to a clean tray.
Mop up the excess oil with paper towel, turn down the pan to a low heat and add the olive oil.
Add the onion to the pan used to brown the chicken. Stir over a low heat for a couple of minutes until the onions appear glossy and wet, add the garlic and cook for approximately 10 minutes. The onion should appear translucent and smell sweet rather than the bitter of raw onion.
Add the cinnamon and ginger and give a quick stir.
Add the chopped tomatoes to the pan along with the seared chicken and cook for a further 15
minutes. Now add the infused stock and allow to simmer for a further 20 minutes.
Take the pot off the heat and add the honey, toasted almonds, coriander and orange zest. Check the seasoning and adjust accordingly.
If the sauce is to thin, pass through a sieve and reduce down separately in a deep pot, then add back to the chicken. You want the sauce to be coating the chicken.
«Use sunflower or vegetable oils to obtain the high temperature needed when coloring meats. When cooking the sauce over a low heat, olive oil is used as the flavour will be absorbed into the sauce.»