Summary

Ingredients

• 1 large chicken, ready to cook
• 5 medium onion (s)
• 2 cloves garlic
• 1 tablespoon butter
• 250 g rice, preferably basmati
• 2 tablespoon, leveled curry
• 4 teaspoons, leveled broth
• 500 g apricot (s), peaches or peeled mandarins (dependin on taste)
• 30 g pistachios, (possibly replaced by 60 raisins)
• a bit salt
• some pepper
• some olive oil
• some paprika powder

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Instructions

1. This recipe is enough for 4-6 people.
2. Preheat oven: 200 ° C
3. Wash the chicken thoroughly. Cut 3 onions into quarters or eighth if necessary and set aside. Dice the 1 onion and finely chop the garlic. Melt the butter in a saucepan and sauté the onion cubes and garlic, add the curry and rice and sauté briefly. Now add half a liter of water and 2 teaspoons of stock and bring to the boil, close the lid and let it swell for about 15 minutes.
4. Wash the fruits (in my case mandarins) and roast the pistachio kernels in a coated pan without fat (do not roast the raisins). Carefully fold both under the rice.
5. Season the chicken with salt and pepper and fill it with the tangerine rice - as much as it fits, put the rest of the rice aside.
6. Stick the chicken with wooden skewers and tie the legs together with twine.
7. Place the chicken breast down in a roasting pan or possibly in an ovenproof dish and spread the onion quarters or eighth all around. Mix a little olive oil with a little paprika powder and brush the chicken with it - put the rest of the oil aside.
8. Fry in the preheated oven for about 1 1/2 hours. After about 25 minutes, add 350-400ml of water and the rest of the broth.
9. After about 45 minutes, brush the chicken with the paprika oil, turn, brush and finish frying.
10. Place the chicken on a serving plate / large plate, add the gravy to the tangerine rice, heat briefly in the saucepan and serve with the chicken.