Finely dice all of the garlic, the spring onion and half of the onion. On high, heat an appropriate splash of both oils in a deep, heavy based pot, add the diced mix, and brown for a minute or so. Add the five spices and reduce heat by one quarter.

Add the zest of the orange to the pot. Peel and slice the fruit horizontally to divide the segments and add to the pot. Add the honey.

Slice into a convenient size the chicken, mushroom, and eggplant. Roughly chop the remaining onion half. Add each ingredient to the pot before starting to cut the next.

Add the remaining four (or three) sauces, raise the temperature and cook for a few minutes, stirring occasionally. Add enough orange juice to barely cover the ingredients. Reduce heat and allow to simmer for 20 minutes or until chicken is cooked through.

Serve with lightly cardamom-spice basmati rice.