Ingredients (for 4 people)

1 chicken (weight approx. 1.5 kg)
500 g of butter
1/2 teaspoon spices “Ras el hanout”

TO MAKE THE SAUCE

1/4 l of sherry vinegar
150 g of Andalusian sugar cane molasses
150 g of onion
120 g of stoneless green olives
120 g of prunes
80 g of fried almonds
Cinnamon to suit your taste
Salt and pepper to suit your taste

Method

Cover the chicken inside and out with butter, salt, pepper and the "Ras el Hanout" spices. Roast in the oven preheated to 180º, for 45 min, turning it over from time to time.
Make the sauce by browning the onion (cut into cubes), once ready add the sherry vinegar along with the cinnamon and prunes. Cook over very low heat for about 15 min. Add the Andalusian sugar cane molasses, leave 5 min. more, then pour the sauce over the chicken, and leave for 1/2 hour more in the oven. When the chicken is golden, take it out of the oven, and at the last moment add the fried almonds and olives cut into slices, with the ideal accompaniment of white rice and the chicken juice with the prunes.