Kyrgyz-style Chicken

Toast the cumin seeds and fennel seeds in a small dry pan over medium heat for 1-2 minutes until fragrant, stirring occasionally. Transfer to a mortar and pestle, crush coarsely, and set aside.

Pat the chicken breast halves dry with paper towels and season both sides generously with the salt and half of the toasted spice mixture.

Heat the ghee or butter in a large heavy-bottomed pan or skillet over medium-high heat until shimmering.

Place the seasoned chicken breasts in the hot ghee and sear for 3-4 minutes per side until golden brown, working in batches if necessary to avoid crowding.

Pour the water into the pan, stirring gently to deglaze and distribute any browned bits from the bottom of the pan. Sprinkle the remaining toasted spice mixture over the chicken.

Reduce heat to medium, cover the pan, and simmer for 12-15 minutes until the chicken is cooked through and tender, with an internal temperature of 165°F (74°C).

Transfer the chicken to a serving platter and spoon the pan juices over the top before serving hot.