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. ---------------------------------------------------------------------------
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Ingredients
