Stuffed Christmas chicken

Ingredients for 4 servings:

• 1 chicken(s) (approx. 1.7 kg)
• 2 apples, sour (Boskoop)
• 100 g plum(s), dried
• 80 g pecans, chopped
• 1 lime(s), the juice
• some salt and pepper
• some cumin
• 2 tsp cinnamon powder
• 2 tbsp honey (forest honey)
• 2 cl sunflower oil
• 2 cl rum
• 1 tbsp spice mix (zatar)

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours

from the Roman pot

Clean the chicken and season inside and out with salt and pepper. Peel the apples and cut into small pieces, and quarter the prunes. Mix the apples, nuts, and prunes together, season with salt, pepper, 1 teaspoon of cinnamon, and a little cumin. Add the juice of one lime and mix well. Stuff the chicken with the mixture. Place the chicken in a watered earthenware pot, place in a cold oven, and cook at 120°C (top/bottom heat) for 1 1/2 hours. Mix the oil with the honey and rum, then add another teaspoon of cinnamon, 1 tablespoon of the zatar spice mix, and a little cumin. After 1 1/2 hours, remove the bird from the earthenware pot, brush with the marinade, and brown on the grill at 200°C (fan oven) for another 15-20 minutes, brushing with the marinade frequently. Serve with sweet potato mash or spiced rice.