1. Wash chicken breast and dab dry. Mix oil with a pinch of salt, pepper and the tandoori spice. Rub mixture onto chicken breasts thoroughly. Cover with foil and let sit in the refrigerator for 30 minutes.
2. Clean fennel. Halve fennel bulbs and blanch in salt water for about 3 minutes. Drain off. Stir in orange juice with honey and olive oil. Place fennel in casserole and cover in orange honey mixture. Sprinkle with sesame. Bake in a preheated oven at 180 °C (gas: 2-3, convection: 160 °C) for about 10-15 minutes. Add prunes for the last 5 minutes.
3. Fry chicken breasts in a non-stick frying pan for approx. 12-15 minutes, turning them frequently.
4. Slice breasts and serve along with fennel, dried prunes and the stock. Garnish to taste with coriander.

Tip: Serve parboiled rice with pink pepper berries and some chopped coriander on the side.