BONED CHICKEN STUFFED WITH HERBS AND SPICES

Yields4 Servings
 1 tsp fennel seeds
 1 tsp coriander seeds
 1 whole star anise
 2 bay leaves
 3 tbsp fresh parsley chopped
 1 tbsp fresh rosemary chopped
 2 tbsp fresh sage chopped
 2 tbsp olive oil
 1 x 1.5kg boned chicken
 Salt and freshly ground pepper to taste
 125 g ham
 125 ml white wine
 1 tsp sugar
 2 tsp lemon juice
 Olive oil to drizzle
 Grated lemon zest to serve
1

Preheat the oven to 180C

2

Place all of the spices in a pestle and mortar and finely grind; add the herbs and oil and continue to pound until you have a smooth paste

3

Lay the chicken skin side down on a work surface and season well to taste; spread the paste all over the chicken and top with the ham; roll up the chicken to enclose the filling and secure with some string

4

Mix well together the white wine, sugar and lemon juice, until the sugar dissolves

5

Place the chicken in a loaf tin and pour over the wine mixture; cover with baking paper and foil and roast for about 1 hour

6

Remove from the oven, discard the paper and foil and continue to roast for 20 minutes; remove from the oven, cool slightly and serve; if serving cold, refrigerate in the tin overnight

7

Thickly slice the chicken and place on a serving plate; drizzle with the oil and garnish with the lemon zest