Moroccan Stuffed Chicken 

For the Chicken and Stuffing

1. Rub your chicken with Robertsons Chicken Spice and Robertsons Spices. Make sure every part of the chicken is covered.

2. Place the whole chicken in a plastic bag and allow time for it to absorb all those flavours for an hour or overnight in the fridge.

3. Pre-heat the oven to 180 °C before you make the stuffing. In a blender, place your bread crumbs, apricots, Robertsons Spices, garlic cloves, chunks of onions, parsley, Dijon mustard and lemon juice, and then blitz.

4. Remove your chicken from the plastic bag and stuff with your Moroccan stuffing.

5. Tie the legs together and hide the wings under the chicken, because they cook the quickest and you don't want them to burn. Place it in the oven and allow to cook for 30 minutes per 500 grams.

6. To plate- Layer the couscous first, then your beautiful roasted chicken. Garnish with salad, dressing and micro herbs.

For the Carrots

1. In a very hot griddle pan, toast your pine nuts until they are a beautiful toasted brown colour, then set aside.

2. In a hot pan, add butter, then carrots and cook until they get slightly charred. Next, drizzle carrots with honey and toss.

3. Remove the carrots and plate by sprinkling the pine nuts and garnish with fresh mint.

For the Couscous

1. Place the couscous in boiling hot water, let the water soak that up, remove from the heat and allow the couscous to absorb the water ensuring you don't overcook it.

2. Finish off with butter and season with salt and pepper.

For the Rocket and Fennel Salad with Vinaigrette

1. For the salad- on a big plate, place your rocket, then fennel and orange segments. Garnish with the slices of radish and lastly drizzle with the vinaigrette dressing.

2. For the salad dressing- in a bowl, add the wholegrain mustard, lemon juice and rice wine vinegar. Mix together and slowly add the olive oil as you stir. Season with salt and pepper.