Summary

Ingredients

• 1 chicken, (approx. 2 kg)
• some sea salt and freshly ground black pepper
• 1 handful parsley, fresh, roughly chopped
• 4 piece (s) ginger, the size a thumb (grated unpeeled, approx. 80 g)
• 2 bell peppers, red and yellow (halved and cleaned)
• 4 onion (s), red, peeled
• 2 chilli pepper (s), fresh (halved)
• 1 pineapple, ripe (peeled, quartered and chopped)
• 1 teaspoon fennel seeds, (crushed)
• some olive oil
• 2 tablespoon sugar
• 6 tablespoon balsamic vinegar
• salt and pepper

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Instructions

1. Preheat the oven to 190 degrees. Wash the chicken and pat dry, season inside and out. Fill with parsley and ginger mixture.
2. Quarter the peppers and onions and place them in a saucepan (e.g. in the Römertopf, but then water it beforehand). Add the chillies, pineapple and fennel seeds. Drizzle with three strong dashes of olive oil (approx. 3 tablespoon), salt and pepper. Mix well.
3. Place the chicken on top, brush with a little oil. Fry in the middle of the preheated oven for about 90 minutes. The chicken is done when the bones can be easily removed from the legs.
4. After roasting, drain the roast juices from the chicken over the saucepan. Remove the chicken and half of the vegetables and pineapple. Place on a plate and let sit 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 hot water. To taste.
5. Serve the chicken and pineapple vegetables with the sauce.
6. Fried noodles or rice go well with it.