Moroccan Chicken Tagine with Tomatoes and Honey

6 organic, free-range chicken legs

3 tbsp extra virgin olive oil

225g (8oz) onions, diced

1 garlic clove, crushed

1 tsp ground cinnamon

1 tsp grated fresh ginger

a pinch of saffron threads

1.3kg (3lb) very ripe tomatoes, peeled and chopped, or tinned chopped tomatoes

2 tbsp honey

flaky sea salt and freshly ground black pepper

To garnish:

50g (2oz) blanched almonds, skinned and toasted

1 tbsp sesame seeds

a few sprigs of coriander