Chicken in orange and honey sauce

Ingredients for 2 servings:

• 1 chicken
• 2 oranges
• 1 tbsp honey
• 1 tbsp mustard, hot
• ½ tsp curry powder
• ½ tsp paprika powder
• 1 tbsp broth, granulated
• salt and pepper
• ½ cup cream
• 1 orange(s)
• 1 apple

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Preheat the oven to 220°C (425°F), place a large coffee mug of water inside (to keep the chicken moist and for pouring over the meat). Squeeze two oranges, mix the juice with honey, mustard, curry powder, paprika, stock powder, salt, and pepper. Brush the washed chicken inside and out with this mixture. Cut the apple into eighths, peel the orange, and cut them into eighths as well. Lightly salt the fruit and stuff the chicken with it. Roast the chicken at 170°C (340°F) for about 1 1/2 hours, brushing it regularly with the orange and honey mixture. Occasionally add a little of the hot water in the oven. Towards the end of the roasting time, add the remaining mixture to the meat juices. Thicken the juices with a little cream, if desired. I serve it with red cabbage (refined with orange juice, red wine, and cranberry jam) and bread dumplings or fried potatoes.