Moroccan Harissa Spiced Roast Chicken

Make the stuffing. Melt the butter in a saucepan. Add the onion and garlic gently for 5 minutes until soft. Add the ground cinnamon and cumin and cook stirring for 2 minutes

Drain the dried fruit, chop roughly add to the stuffing with the almonds, season with salt and pepper and cook for 2 minutes more. Tip into a bowl to cool

Preheat the oven to 200°C. Staff the neck of the chicken with the fruit mixture, reserving any excess. Brush the garlic spiced oil all over the chicken. Place the chicken in a roasting tin, tuck in the bay leaves roast for 1 - 1 1/2 hours, basting occasionally with the juices

Transfer the chicken to a carving board. pour the excess fat from the roasting tin. Stir the honey, tomato purée, lemon juice, stock and Harissa into juices in the roasting tin. Add salt to taste. Bring to the boil, lower the heat and simmer for 2 minutes, stirring frequently. Meanwhile, reheat any excess stuffing. Carve the chicken pour,the sauce into a small bowl and serve with the stuffing and chicken