|10 ml||cinnamon — ground|
|10 ml||coriander — ground|
|10 ml||cumin — ground|
|5 ml||paprika — or cumin spice|
|salt and freshly ground black pepper|
|2 Tbs||olive oil — for rubbing|
|1 x 1.7 kg||chicken — whole|
|10 ml||fresh chillies — 573|
|2||garlic — cloves, crushed|
|1||onion — finely chopped|
|fresh chives — handful, finely chopped|
|150 g||mushrooms — exotic mix, chopped|
|5 ml||dried mixed herbs|
|lemon — juice only|
|1 cup||couscous — cooked|
Set chicken aside.
In a medium saucepan, heat the olive oil and sauté the garlic and onion until translucent. Add the chives and mushrooms, turmeric and dried herbs and sauté for another few minutes.
Drizzle with lemon juice and add the cooked couscous. Mix through and set aside to cool.
Open the bird’s hind legs, and stuff the cavity of the chicken with stuffing. Tie the drumsticks together, and bake at 190ºC covered, for 1 hour.
After an hour, remove from oven, open lid and bake for another 40 minutes until crispy.
Serve with grilled veg and salad.