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1
Preheat the oven to 240 degrees celsius.
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2
In a frying pan over medium heat, sautee the onion and crushed galic cloves in two tablespoons of olive oil.
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3
Add half a teaspoon of salt.
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4
Add dried chilli flakes to the pan and continue to sautee, then add two tablespoons of palm or brown sugar.
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5
Crush a pinch of pink peppercorns in a mortar and pestle, then add those to the pan aswell.
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6
Pour in one third of a cup of chicken stock, then a little water (about three tablespoons).
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7
Reduce heat and cook, uncovered, until some of the water has evaporated-mixture shoul be two thirds the volume that you started with.
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8
Turn off the heat and allow to cool.
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9
Meanwhile, remove the skin from th chicken, wash and pat dry, then pick all over with a fork.
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10
To make the stuffing, chop one whole grain slice of bread (including crusts) into small pieces and add to a dry pan.
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11
Toast, then add flaked almonds and chilli flakes.Set aside.
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12
In the same pan, cook off the sausage meat, adding oil if you have to.
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13
Set aside with the bread and almonds.
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14
Roughly chop the dried apricots, and add these with the craisins to the bread and sausage.
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15
Wet the other slice of bread with water, and, using your hands, incorporate this into the rest of the stuffing mix.
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16
Season with salt and pepper.
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17
Form the stuffing into an egg shape and place in the chicken cavity.
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18
Tie the legs together with string.
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19
Carefully spoon the sauteed mixture over the chicken (on a tray), and massage it inches.
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20
Place the chicken on the lowest shelf in the oven and imediately turn the heat down to 200 degrees Celsius Cook for approximately an hour and fifteen minutes, basting throughout.
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21
Meanwhile, chop the shelled pistachios and almonds in a food processor until a coarse paste forms.
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22
Remove the chicken from the oven after cooking time and spread the paste over it.
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23
Stud with extra craisins if you like.
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24
Return to the oven, on the highest shelf, and cook for about five minutes or until the pistachio paste is crust-like.
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25
Rest, covered, for a few minutes befor carving.
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26
Enjoy!
