To serve four, the basic ingredients include 1 small chicken, 1 onion, 2 tbsp olive oil, 40g Marcona almonds, 100g bulgar, Generous pinch saffron, 75g soft dried apricots, 1 tbsp lemon juice, small bunch mint and 25g butter.
It takes up to 25 minutes to prepare. Then it takes about 75 minutes to cook.
First of all, heat the oven to 200C/gas mark 6. Then, remove the fat flaps just inside the chicken cavity, rinse and turn the chicken upside down to drain.
Secondly, halve, peel and chop the oinion and soften in 2 tbsp olive oil in a medium pan.
Thirdly, add the almonds, stirring for a couple of minutes until golden then stir in the bulgar and saffron. Add 300ml water.
Fourthly, simmer, covered, for about 15 mminutes until all the liquid is absorbed and the bulgar tender.
Then, chop the apricots and stir into the bulgar with 1 tbsp lemon juice and finely chopped mint.
Sixthly, season with salt and plenty of black pepper and stir thoroughly. Season inside the chicken cavity and fill with the bulgar, you will probably have too much, use leftovers to stuff the neck end or save for another meal.
Then, secure with toothpicks. Smear the chicken with butter and place in a small roasting tin.
Last but not least, season with salt and pepper and roast for 60 minutes or until golden and the juices run clear when dense flesh is pierced with a skewer.
Before serving, rest the chicken for 10 minutes and then carve it in chunky pieces and spoon out the stuffing.