Recipe Method:
Food writer David Hall who uses our seasonings has very kindly let us
feature this recipe on our website. David, a finalist of BBC MasterChef
Goes Large in 2007, has worked extensively throughout the UK at farmers
markets, agricultural shows, schools and food festivals. A freelance food
writer for newspapers, national magazines and websites such as The Times
Online, Olive, Taste Britain, Flavour, Accent and Tastes of Britain as
well as a weekly slot on BBC Radio Newcastle, David is currently working
on his first book. He has recently won the Observer Food Monthly award for
best reader's recipe. Find out more at http://www.davidhall.co.uk
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 3tsp of Ras-el-Hanout, 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,
2tsp Ras-el-Hanout, 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. Calve 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.