In a medium bowl, mix the ginger, cinnamon, cumin, aniseed and cayenne pepper. Rub the chicken with the spice mixture and place in the bowl. Cover and refrigerate 20 to 30 minutes.
Combine 2 cups of water and basmati rice in a saucepan and bring to a boil. Reduce heat, cover and simmer for 20 minutes or until tender.
In a small saucepan, mix the mango, orange juice, lime juice and honey. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally. In a small cup, mix cornflour with 1 1/2 tablespoons of water until cornflour is dissolved. Stir into mango mixture and simmer one minute or until sauce has thickened slightly. Stir in dark rum.
Preheat a barbecue for medium heat. When barbecue is hot, brush the grate with oil.
Barbecue chicken 6 to 8 minutes per side, until no longer pink and juices run clear. Serve over the cooked rice and top with the mango sauce.
nice recipe, great flavours. The lime is essential to offset the sweet mango and make sure you use the absorption method of preparing the rice or it can become a bit heavy on the stomach. I do not currently have a BBQ or grill so I baked the chicken in alfoil in the oven for 25 mins at 180 and another 7 mins with the alfoil open to lightly brown the chicken. An absolute treat to eat! - 20 Nov 2011