Stuffed Chicken & Roasted Fennel

I found this recipe on a site selling various herb and spice blends and thought about giving it a try one time having picked up a fennel and then getting home and wondering what on earth to do with it! LOL.Anyway, if you are into cooking Morrocan/North African Cuisine then no doubt this will be a treat; And if you are not a regular in this type of cuisine, I'm sure you will be after cooking this. It's very simple to make but creates a lovely dish at the end for any occasion.

• Ready In: 2 hrs 25 mins
• Serves: 4-6

Ingredients

• 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

Directions

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.