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1
Preheat the oven to 450 degrees F.
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2
Make the stuffing: Heat the olive oil in a wide saucepan over medium heat.
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3
Add the onion, fennel chunks and 3/4 teaspoon salt and cook until slightly soft, about 7 minutes.
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4
Add the coriander and cumin and cook for 1 minute.
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5
Stir in the quinoa and broth and bring to a simmer; cover and cook over low heat until the quinoa is tender, 10 to 12 minutes.
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6
Let cool slightly, then add the scallions, dried apricots, pistachios, olives, parsley, orange zest and juice, fennel fronds, 1/2 teaspoon salt, and pepper to taste.
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7
Toss to combine.
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8
Prepare the capon: Season the inside of the bird with salt.
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9
Fill the cavity with the quinoa stuffing and tie the legs together.
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10
Place any extra stuffing in a small oiled baking dish, cover with foil and set aside.
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11
Brush the capon with 2 tablespoons olive oil.
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12
Mix the coriander, cumin and paprika in a small bowl.
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13
Rub the spice mixture over the capon and season with salt.
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14
Pour 1 cup water in the bottom of a large roasting pan; place a rack in the pan.
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15
Place the capon on the rack, breast-side down, and roast about 30 minutes.
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16
Turn the bird breast-side up, reduce the oven temperature to 350 degrees F and roast until a thermometer inserted into the thigh registers 165, 1 hour 15 minutes to 1 hour 30 minutes.
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17
Place the dish of extra stuffing in the oven about 15 minutes before the capon is done and cook 20 to 30 minutes.
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18
Let the capon rest about 15 minutes before carving.
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19
Photograph by Roland Bello
