Fruity roast chicken

Ingredients for 4 servings:

• 1 chicken (1600 g)
• 1 tsp ginger, finely chopped fresh
• 2 garlic cloves, finely chopped
• 2 onions, finely chopped
• 5 tbsp olive oil
• 250 g dried apricots
• 2 apples, peeled, cored and grated
• some salt
• 2 tsp, heaped pepper (orange pepper)
• 2 tsp, heaped curry
• some cinnamon
• 4 tbsp honey, liquid
• some orange juice

Instructions

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

Fry the garlic and ginger in hot fat for a few seconds, add the onions and sauté until golden brown. Now add the fruit and sauté for a few minutes, stirring constantly. Season with salt, orange pepper and cinnamon. Stuff the chicken with the mixture and rub with salt and curry powder. Place the chicken in a suitable pot with a lid (or a pan with a lid). Add 5 tablespoons of oil and 4 tablespoons of honey (mixed). Preheat the oven to 190°C. Cook the chicken for approx. 90 minutes, basting occasionally with the stock and adding a little orange juice. Remove the lid 20-30 minutes before the end of the cooking time and let the chicken brown. Mix the stock to make a sauce.