Roast Chicken With Apricot & Macadamia Stuffing

• Seasoning
• 1 1/2 teaspoons olive oil
• 4 garlic cloves - crushed
• 1 tablespoon cumin
• 2 teaspoons smoked paprika
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1 teaspoon sea salt
• Stuffing
• 1 cup almond meal
• 1 cup macadamias - crushed
• 6 apricots - stone removed and roughly chopped
• 1/2 cup prunes
• 1 zest of lemon
• 3 tablespoons butter
• 1 small onion
• 1 spring rosemary
• 1 egg
• 1 teaspoon sea salt
• 1/4 tsp black pepper - crushed

1. Combine all the ingredients for the seasoning and rub evenly onto the chicken.
2. Either refrigerate overnight or let sit at least for a few hours to let the flavors soak in.
3. Combine all the ingredients for the stuffing and fill the chicken.
4. Tie the legs together.
5. Roast in the oven for 1 hour until the juices run clear when piercing the thigh.
6. Let sit for 10 minutes before serving.

olive oil, garlic, cumin, paprika, turmeric, cayenne pepper, salt, stuffing, almond meal, prunes, zest of lemon, butter, onion, rosemary, egg, salt, black pepper

Taken from food52.com/recipes/34101-roast-chicken-with-apricot-macadamia-stuffing (may not work)