1-2 days in advance: Rub the orange peel and squeeze the oranges and lemons. Dice the onions and fry in oil. Add the peel to the onions and the orange and lemon juice. Add honey and tomatoes and let everything simmer for 10 minutes. Season to taste with salt, pepper and Tabasco. Pour about 2/3 of the marinade over the chicken pieces in a bowl. Puree the other 1/3 of the marinade and pass through a sieve. Bring the marinade to the boil, add some cherry and cream and bring to the boil.

First cut the shallots, press the garlic and sauté both in a little oil. Cut the zucchini and bell pepper into fine strips. Put both in the pan. Then add the tomato paste and orange juice and season with spices. Finally add the cream.

Cook the rice in water with a pinch of salt according to the instructions.