North African chicken with honey and saffron

Name: North African chicken with honey and saffron
Cuisine: Moroccan
Ingredients: 1.75kg free-range chicken, jointed into 8 pieces (https://www.deliciousmagazine.co.uk/stories/how-to-joint-a-chicken/Find out how to joint a chicken here); 3 tbsp olive oil; 1 large onion, chopped; 3 garlic cloves, crushed; 5cm fresh ginger, finely grated; 2 x 5cm cinnamon stick pieces; 1 tsp ground ginger; 800g skinned and chopped tomatoes, fresh or tinned; 1 tsp harissa paste, rose if you can get it (we like Belazu); 300ml chicken stock (see Debbie’s tip); ½ tsp saffron strands; 2 tbsp clear honey; 1 tbsp lemon juice; 1 tsp orange blossom water (see tip – we like Nielsen-Massey); 25g salted butter, plus 25g melted; 100g slivered or flaked almonds; 3 tbsp white sesame seeds; 250g organic wholewheat couscous or barley couscous (we like Belazu); ½ tsp salt; 2-3 tbsp extra-virgin olive oil; Finely grated zest of 1 small lemon and 1-2 tbsp juice; 4 small preserved lemons, pulp discarded, skin finely chopped; Small bunch of fresh coriander, coarsely chopped; Small bunch of fresh mint, leaves finely chopped