1 Preheat the oven to 180°C.
2 In a bowl, mix all spices (cinnamon, bay leaf, star anise, chopped ginger, nutmeg) with acacia honey and olive oil.
3 Place the chicken on a work surface and brush the chicken with the spice/honey mixture all over its surface. Also brush the inside of the poultry.
4 Place the chicken in a baking dish. Add the cinnamon sticks (if you have used them), bay leaves, and star anise that you used to brush the chicken in the dish.
5 Pour chicken stock and a glass of aged dark rum into the pan. Season with salt and pepper.
6 Bake in the oven for 1 hour 30 minutes, basting the chicken regularly with cooking juices.
7 20 minutes before the end of cooking, add the pieces of apples and pears, apricots, and raisins to the baking dish. Be careful not to crush them for a nice presentation.
8 Meanwhile, cook the wild Camargue rice according to the instructions on the package.
9 Serve with caramelized fruits and wild Camargue rice.