Heat the oil in a heavy casserole or tagine plate over a low heat and fry the onions gently until golden.
Add the chicken, cinnamon sticks, saffron, salt, pepper, coriander and ginger. Pour in the water, stir and leave to cook, covered , for about 45 minutes.
While the chicken cooks, peel, core and quarter the pears. On a low heat melt the butter in a pan, add the honey and pears and cook the pears, turning them gently on each side, until they are caramalised.
Ten minutes before the end of cooking add the pears and the orange blossom water to the tagine.
Just before serving remove the bunch of coriander and serve hot with couscous.