Rinse the chicken, then tap it dry with kitchen papers. Lightly work your fingers in between the skin and flesh without piercing through the skin. Rub the chicken with salt and pepper.
Cut the chicken breast fillets into dices and place them into a food processor. Mince, then add the two eggs and the cooking cream. Mix them all well into a smooth cream. Pour the cream into a bowl. Cook the dried fruits in some water - or better in wine - for a few minutes, filter and add them along with the almonds to the processed chicken breast cream. Add the chopped parsley, cinnamon, cloves and the orange zest to the cream and fill the stuffing into a piping bag.
Slowly and evenly pipe the cream under the chicken’s skin. Rub salt and pepper into the bird’s cavity and place the chopped orange, carrot and the rosemary sprig into it. Tie the chicken’s legs with a string and lay it onto a roasting tin. Preheat oven to 165°C. Brush the bird with olive oil and roast it for an hour or until skin is golden brown and crispy. While roasting in the oven, bast it regularly with own drippings.
Serve it with raisin rice.