1 chicken

For the sauce:
Aniseed
Mint
Ginger
Wine vinegar
3 finely chopped dates
Chicken stock
Mustard seed
Olive oil
Boiled white wine
Honey
Ground pepper

Braise the whole chicken in water for approx. 20 minutes.

Drain, keep the stock, and wipe dry the chicken..

To make the sauce

Mix aniseed, mint, ginger, vinegar, dates, stock from the chicken, mustard, olive oil, boiled white wine and honey.

Heat to the boiling point and simmer gently for 20 min.

Now score the chiken's skin and pour aniseed sauce over it.

Roast in a hot oven for 2 hours, basing frequently with the liquid from the roasting pan.

Sprinkle with pepper before serving.