Soak the saffron threads in two tbsp boiling water.
Season the chicken pieces well and melt the oil and butter in a large saucepan.
Brown the chicken pieces in batches over a medium-high heat until nicely golden and set aside.
Add the onion and garlic to the saucepan, reduce the heat and sauté until softened.
Add the ginger, cinnamon quills and cardamom pods and sauté, stirring for a minute more.
Return the chicken to the pot, add the wine, water, saffron and soaking liquid, honey,pepper and bring to the boil.
Reduce the heat and simmer gently, uncovered, for about an hour or until the chicken is cooked through.
About two-thirds through the cooking time, melt the butter in a frying pan and fry the pears over a medium heat until they look glazed and are just starting to brown on the edge.
Tip these into the pot.
Stir the almonds through the couscous and serve with the chicken and roasted beetroot wedges on the side.