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A rather interesting recipe from !

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one can of tomato paste
2 table spoons butter
two chicken breasts
himilayan pink salt
two stars of star anise
four whole cloves
paprika
a pinch of saffron
a table spoon and a half of chopped fresh ginger
two finely chopped ghost peppers
rice vinegar


grind up spices in mortar or coffee grinder
put in bowl with chopped ginger and chopped ghost peppers
toss chicken with spices and dressings until well mixed
put entire contents (including left over spice) into a small pot pre heated until cooked
remove and plate chicken

deglaze pot with rice vinegar
add cream and butter, then reduce
after reduction (or thickening) add tomato paste equal to the rest of mixture stir on medium low heat until bubbling lightly (once bubbling stops reduce or remove from heat, and continue to stir, alternating heat until finished)
let cool and poor sauce over plated chicken

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being