Stuffed Chicken & Roasted Fennel

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   1.

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   Pre-heat the oven to 220C/GM8.2.

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   In a pan, heat 1tbsp olive oil then add the onions and garlic.

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   Soften, then add 1 tsp all spice, 1/2 tsp cumin, 1/2 tsp nutmeg & 1/2 tsp cinnamon, fruit, nuts, juice of one lemon and honey and cook for 2 minutes.

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   Remove from the heat, cool slightly then pulse in a blender until you have a sticky mass.

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   Stuff the neck end of the chicken.3.

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   Combine the remaining 4tbsp olive oil and the remaining spices, juice of a lemon and seasoning in a bowl, then massage into the chicken on a baking tray so that it is completely covered.

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   Stuff a halved lemon into the cavity then place the chicken onto the middle shelf for 20 minutes.4.

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   Turn down the heat to 180C/GM4.

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    Roll the fennel in the juices in the tray and bake the chicken for a further 20 minutes per half kilo.5.

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    Remove from the oven and allow to rest for 15 minutes.

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    Make a quick sauce by deglazing the pan with a little water then stirring in some honey.

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    6.

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    Carve the meat with a slice of the stuffing and serve with cous cous, flatbreads and a good drizzle of the sweet, spicy and sticky sauce.

* Per serving · 4 servings · Values may vary.