Stuffed Chicken & Roasted Fennel

Total Time: 2 hrs 25 mins Preparation Time: 25 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 whole chicken
• 1 onion, finely chopped
• 1 garlic clove, sliced
• 25 g pistachios
• 25 g almonds
• 25 g sultanas
• 2 tablespoons honey
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 fennel bulbs, quartered
• 2 teaspoons ground allspice
• 1 teaspoon ground cumin
• 1 teaspoon ground nutmeg
• 1 teaspoon cinnamon
• 2 lemons
• 5 tablespoons olive oil

Recipe

• 1 1. pre-heat the oven to 220c/gm8.2. in a pan, heat 1tbsp olive oil then add the onions and garlic. 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. remove from the heat, cool slightly then pulse in a blender until you have a sticky mass. stuff the neck end of the chicken.3. 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. stuff a halved lemon into the cavity then place the chicken onto the middle shelf for 20 minutes.4. turn down the heat to 180c/gm4. roll the fennel in the juices in the tray and bake the chicken for a further 20 minutes per half kilo.5. remove from the oven and allow to rest for 15 minutes. make a quick sauce by deglazing the pan with a little water then stirring in some honey. 6. 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.