Soak the fruit in warm water to swell, then dry. Clean the chicken and rub it well with salt and pepper on the outside and inside. Brush it with a little melted butter and leave it while preparing the filling.
Sauté the chopped leeks with the mushrooms and when soft, add the dried fruit and olives. Stir a few times and let it stew for 10 minutes.
Finally, add chopped nuts, salt, pepper, crushed cloves and curry. Remove the filling from the heat and when slightly cool, add the grated cheese.
Fill the chicken with stuffing and sew it up. Place it in a greased baking dish. If you have any stuffing, spread it around the chicken. Brush it with butter again, pour a glass of white wine in and cover with foil.
Put the chicken to bake for 45 minutes in a preheated oven at 356°F (180 °C). Remove the foil, pour the sauce from the pan in and bake up to a delicious tan.