1/4 tsp. saffron threads
2 Tbsp. cold water
2 Tbsp. olive oil
1 large onion, chopped
1 1/2 lbs boneless skinless chicken breasts, cut into large chunks
2 1/2 lbs plum tomatoes, peeled, seeded, and chopped
1 tsp. cinnamon
1 tsp. ginger
3 Tbsp. honey
1 tsp. salt
Combine saffron and water in a small bowl and set aside to dissolve.
Heat oil in a large Dutch oven over medium high heat. Add onions and saute until golden. Remove with a slotted spoon to a bowl and set aside.
Add chicken to skillet and saute, turning frequently, until lightly browned. Remove to the bowl of onions; set aside.
Add 1/2 cup water to the pan and scrape any bits from bottom of pan. Add tomatoes and cook until softened. Stir in saffron, cinnamon, ginger, honey, and salt. Return chicken and onion to the pot. Cover and simmer until chicken is tender, about 50 minutes.