Ingredients (for 4 people)

1 chicken (weight approx. 1.5 kg)
3 oranges
4 tablespoons Andalusian Sugar Cane Molasses
2 cloves
4 tablespoons ground black pepper butter
1/2 teaspoon tarragon
1 glass of sweet wine
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon ginger
Chicken broth to suit your taste
1 and 1/2 teaspoons cornstarch
Salt and ground black pepper to suit your taste


Peel and chop the oranges, mix with the tumeric, ginger, cinnamon and tarragon, 1 tablespoon of butter, pepper and salt to make a stuffing. Fill the chicken with the stuffing.
Place the stuffed chicken into a roasting tray and pour in the sweet wine and the chicken broth with the cloves and the rest of the butter - placing the chicken with the breast upwards. Cover with aluminum foil and put in the oven 180º for 45 min. Once 45 min has passed, take it out, carefully uncover it and separate the resulting broth from the tray into a saucepan. Together with the Andalusian Sugar Cane Molasses add the cornstarch to thicken the broth juice, return the chicken to the oven without covering for 10 min more to brown its skin. Cover the chicken in the broth before serving it. Ideal accompanied by basmati rice and the spicy orange stuffing.