Stuffed Chicken & Roasted Fennel

• 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

1. 1.
2. Pre-heat the oven to 220C/GM8.2.
3. In a pan, heat 1tbsp olive oil then add the onions and garlic.
4. 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.
5. Remove from the heat, cool slightly then pulse in a blender until you have a sticky mass.
6. Stuff the neck end of the chicken.3.
7. 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.
8. Stuff a halved lemon into the cavity then place the chicken onto the middle shelf for 20 minutes.4.
9. Turn down the heat to 180C/GM4.
10. Roll the fennel in the juices in the tray and bake the chicken for a further 20 minutes per half kilo.5.
11. Remove from the oven and allow to rest for 15 minutes.
12. Make a quick sauce by deglazing the pan with a little water then stirring in some honey.
13. 6.
14. 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.

chicken, onion, garlic, pistachios, almonds, sultanas, honey, salt, pepper, fennel bulbs, ground allspice, ground cumin, ground nutmeg, cinnamon, lemons, olive oil

Taken from www.food.com/recipe/stuffed-chicken-roasted-fennel-409550 (may not work)