Adjust the oven rack to just below the middle and preheat the oven to 180°C.
Combine all the ingredients for the spice rub together and place in a plastic bag. Add the chicken portions and shake to coat.
Sauté the chicken in the oil and butter over gentle heat until golden-brown. Remove and place in a cast iron pot or casserole dish with a lid.
Sauté the onions in the remaining oil, covered with baking paper and the lid. It will take ± 5 minutes. Add the garlic and chilli and stir-fry for a few seconds. Stir in the remaining spice mix.
Add the orange zest and top up the orange juice with water to make 1 cup and pour in. Add tomatoes, chicken stock powder and cloves and simmer for one minute.
Pour the sauce over the chicken.
Bake covered for 1 ¼ - 1 ½ hours until the chicken pieces are very tender when pierced with a fork.
Serve with rice and garnish with fresh coriander.