Tender chicken with quince and cranberries

Prepare all the ingredients. If the chicken is small, you can reduce the amount of filling slightly and adjust the cooking time. Dijon, honey mustard, or any other mild mustard will do. You can also add a little honey to the marinade. Quince can be replaced with large firm apples, but it won't be as interesting. Mandarin can be replaced with orange. Lingonberries work well, both fresh and frozen (do not thaw). You can prepare any side dish.

Peel the zest from the tangerine, cut it in half crosswise, and squeeze the juice. Wash the quince, dry it, and cut it in half lengthwise. Remove the core and cut into small slices. Typically, one sliced quince is placed inside the chicken. The second one can be sliced just before cooking and placed around the chicken with the quince and cranberries.

In a small bowl, mix tangerine juice, zest, mustard, soy sauce, salt, and pepper until well combined.

In a separate bowl, place slices of quince and cranberries, sprinkle with cinnamon, and mix.

Rinse and dry the chicken, pour the marinade on the outside and inside. Stuff the chicken with quince and cranberries, sew the opening or secure it with toothpicks. Cover and marinate for several hours or overnight in the refrigerator, you can even leave it for a day.

Preheat the oven to 200°C. Bake the chicken for about an hour, periodically basting it with the marinade and juice. You can turn it over for more even browning or cover it with foil to prevent it from burning. Bake for about 1.5 hours or until cooked: if you make a incision, the juice should be clear. Place the tender chicken with quince and cranberries on a serving dish, remove the stuffing and arrange it around the chicken.