Roast chicken with sweet and sour sauce

Ingredients for 4 servings:

• 1 chicken (approx. 2 kg)
• some sea salt and freshly ground black pepper
• 1 handful of fresh parsley, coarsely chopped
• 4 pieces of ginger, thumb-sized (unpeeled, grated, approx. 80 g)
• 2 bell peppers, red and yellow (halved and cleaned)
• 4 onions, red, peeled
• 2 fresh chili peppers (halved)
• 1 pineapple, ripe (peeled, quartered and chopped)
• 1 tsp fennel seeds (crushed)
• some olive oil
• 2 tbsp sugar
• 6 tbsp balsamic vinegar
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat oven to 190 degrees Celsius (375 degrees Fahrenheit). Wash and pat the chicken dry, season inside and out. Fill with the parsley and ginger mixture. Quarter the peppers and onions and place in a casserole dish (e.g., a Roman pot, but then soak it in plenty of water first). Add the chilies, pineapple, and fennel seeds. Drizzle with three generous splashes of olive oil (about 3 tablespoons), season with salt, and pepper. Mix well. Place the chicken on top and brush with a little oil. Roast in the center of the preheated oven for about 90 minutes. The chicken is cooked when the bones come off the legs easily. After roasting, drain the chicken juices over the casserole dish. Remove the chicken, half of the vegetables, and the pineapple. Place on a plate and let rest for 5 minutes while you prepare the sauce. To do this, puree the remaining vegetables and pineapple with sugar, vinegar, and a little salt in a blender. Depending on the thickness of the sauce, add a little more hot water. Season to taste. Serve the chicken and pineapple vegetables with the sauce. Serve with fried noodles or rice.