Preheat the oven to 350° - 

Mix the tamarind paste, maple syrup and orange juice with a whisk until fully mixed.

Put the chicken, skin side up, in a casserole dish large enough to hold all the pieces. Sprinkle with salt and pepper. 

Brush the chicken with the glaze, then set the remainder aside for basting.

Bake for about 15 to 20 minutes, then baste with 1/2 of the remaining glaze.

Bake for another 15 to 20 minutes, then baste with the remaining glaze and bake an additional 10 minutes.

Remove from the oven and let rest for 5 minutes.

While the chicken is cooking, cook the rice.

Toast the coriander seeds. Heat a cast iron skillet on high. Drop in the seeds and shake the pan. Continue toasting until they are slightly browned. You will smell the fragrance.

Using a mortar pestle, crush the seeds into a very coarse grind. Add the salt and pepper to the seeds and crush it all together. 

Put half the butter all the other ingredients in a rice maker and cook. If you are using a sauce pan, put it all in the pan, bring to a boil, then reduce heat and simmer for about 45 minutes, or until the rice is cooked.

Add the remaining butter and fluff it up with a fork.

Serve the chicken and the rice with dripping from the pan. Add some sliced green olives to the rice for a garnish. Delicious!