Moroccan Harrissa -Spiced Roast Chicken

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

Drain the dried fruits, chop roughly and add to the stuffing with the almonds. Season with salt and pepper and cook for 2 minutes more. Pour into a bowl and leave to cool

Preheat the oven to 200°C.

Stuff the neck of the chicken with the fruit mixture preserving any excess. Brush the garlic and spice oil over the chicken. Place the chicken in a roasting tin, tuck in the bay leaves and roast for 1 1/2 hours basting occasionally with the juices until cooked

Transfer the chicken to a carving board. Pour off any excess fat from the roasting tin. Stir the honey, tomato purée, lemon juice, stock and Harrissa into the 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 for the source into a small bowl and serve with the stopping and chicken