Use three pieces of the skin and render in a heavy based sauté pot. Once the fat liquefies, remove the skin. Add the onion and ginger and sauté until golden. Now add the whole cinnamon and star anise and cook for a minute before adding the chilli jam. Cook for a further minute until fragrant and then add the coconut milk and water. Season with salt place the chicken in the pot. Coat in the sauce, place the lid on and cook for 35 – 40 minutes or until the meat falls off the bone. Serve with rice and toasted dedicated coconut.