- For the chicken
- 1 Chicken (about 1.2 kg cut into 8 pieces)
- freshly ground Pepper
- Ghee Clarified Butter (or clarified butter)
- For sauce and rice
- 6 medium, ripe Tomatoes
- 1 Onion
- 1 Celery stalk
- 1 piece fresh Ginger root (3 cm)
- 6 tablespoons Acacia honey
- ½ teaspoon ground Turmeric
- 2 teaspoons Ghee Clarified Butter (for toasting five spice powder)
- 1 teaspoon Panch Phoron (five spice powder)
- 1 teaspoon Fennel seed
- 1 teaspoon Cumin seeds
- Lemons (juice)
- 400 grams Basmati rice
For the chicken: Preheat oven to 180°C (approximately 350°F). Lin a baking sheet with aluminum foil. Season the chicken pieces with salt and pepper to taste. Place the chicken on the foil-lined baking sheet and drizzle 1 tablespoon of the ghee on each chicken piece. Bake on the middle rack for 35-40 minutes. Check the chicken pieces around the 30 minute mark to determine doneness.
For the sauce: Rinse, blanch, peel, quarter and core the tomatoes. Peel and finely grate the ginger. Rinse the celery and thinly slice. Peel and finely chop the onion. Place the tomatoes, ginger, celery and onion in a pot. Add the honey and cook over low heat until the mixture is thickened and the tomatoes are soft, about 10 minutes.
Season the sauce with the turmeric and the salt to taste. Cover and cook over medium heat for 5 minutes.
Heat the 2 teaspoons of ghee in a small pan. Add the five spice powder and toast until fragrant. Add to the tomato mixture and stir until thoroughly combined.
Toast the fennel seeds and cumin seeds in another skillet set over medium heat. Remove from heat and allow to cool. Crush with a mortar and pestle. Stir into the tomato mixture.
Add the lemon juice to the sauce and cook for 15 minutes.
For the rice: Cook the basmati rice according to the package instructions.
For serving: Coat the chicken pieces in the sauce. Serve the rice and chicken in bowls. Serve with spinach if desired.