Heat the oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the garlic, ginger and cinnamon sticks and cook for 2–3 minutes to let the flavours mingle. Add the pigeon breasts and quickly sear them on all sides, then transfer to a chopping board and cut them into thick strips. Cover and set aside.
Stir the saffron and prunes into the tagine or saucepan and pour in the measurement water. Add the honey and butter. Bring to the boil, then reduce the heat, cover and cook gently for 15–20 minutes. Season to taste with salt and pepper.
Return the pigeon strips to the tagine or saucepan and cook gently for 4–5 minutes to heat through. Dust with icing sugar and cinnamon and serve with chunks of crusty bread, if liked.