Roast Chicken with Apricot & Macadamia Stuffing

Roast Chicken with Apricot & Macadamia Stuffing

Pre-heat oven to 220° C /428°F

1 x size 16 (1.6 kg/3.5 lb) Chicken

Seasoning for Chicken

1 ½ tsp olive oil

4 garlic cloves (grated)

1 tbsp cumin

2 tsp smoked paprika

1 tsp cinnamon

1 tsp tumeric

½ tsp cayenne pepper

1 tsp sea salt

Combine all the ingredients and rub evenly onto the chicken.

Either refrigerate overnight or let sit at least for a few hours to let the flavors soak in.

Stuffing

1 cup almond meal

1 cup macadamias (crushed)

6 fresh apricots (stone removed and roughly chopped)

½ cup prunes (roughly chopped)

zest of 1 lemon

3 tbsp butter/coconut oil

1 small onion (diced)

1 sprig rosemary

1 egg

1 tsp sea salt

¼ tsp crushed black pepper

Combine all the ingredients and fill the chicken.

Tie the legs together.

Place a wire rack into the roasting pan.

Roast in the oven for 1 hour until the juices run clear when piercing the thigh.

Let sit for 10 minutes before serving.