Fried Christmas chicken with nut-fruit filling

Preheat the oven to 180 ° C.

Break the bread rolls into pieces and cut into bread crumbs in the food processor. Spoon into a large bowl.

Grate the orange zest of the oranges. Press out 1 fruit. Peel the ginger and cut roughly.

Put half of the orange zest with the juice, the ginger, almonds, dates, apricots, baharat and garlic cloves in the food processor and grind.

Mix through the breadcrumbs and season to taste with pepper and salt. Fill the cavity of the chicken with it.

Slice the remaining garlic cloves. Mix half of the garlic with the rest of the orange zest, the rest of the baharat, oil, pepper and salt.

Carefully loosen the skin of the already filled chicken on the chest and legs, by placing your fingers under the skin from the neck.

Put half of the baharat oil mixture under the skin on the meat of the chicken. Spread the herbs gently and evenly with your fingers.

Spread the rest of the baharat oil mixture over the outside of the chicken.

Mix the rest of the oil and the rest of the garlic through the potatoes. Put the chicken in the roasting bag and place on a baking sheet covered with parchment paper.

Roast in the middle of the oven for about 70 minutes. After 45 minutes, put the potatoes next to it.

Remove the chicken from the roasting bag (watch out, this is hot!) And serve with the potatoes and the chicken gravy from the bag. Yummy! .