Chicken with potatoes in melon, baked in the oven in Uzbek

This dish of Uzbek cuisine is not so easy to cook in a temperate climate, because it needs a giant melon, which ripens only under the burning southern sun. How to cook chicken with potatoes in melon, baked in the oven in Uzbek, I learned from a TV show about the cuisines of different nations. The program was dedicated to the most unusual food and I remembered this culinary recipe of Uzbek cuisine for a long time, but I had a chance to cook it only in September last year, when I unexpectedly had a huge melon and a completely small, barely bigger than a bean, young potato. First of all, I boiled a small chicken carcass on a quiet fire in a mixture of water and grape juice - about half a liter of liquid in total. At the same time, he boiled the peeled young potatoes. I took the skin off the finished chicken, rubbed it with crushed nuts, salt-pepper and coriander-clove and stuffed it with new potatoes. He removed the lid from the clean melon and pulled out the seeds and pulp through the hole. The pulp does not need to be scraped, a small layer should remain on the crust. I pushed the chicken into the melon, covered it with a lid, which I fixed and sewed into place with threads. I put the melon-chicken house in the oven, warmed up to a moderate temperature and baked for about an hour. As you cook, the oven temperature should be reduced. The finished chicken was served with melon pulp, cut into small pieces and the most tender potatoes, which were stuffed with giant melon.