Aromatic Moroccan Roast Chicken with Apricot Couscous Stuffing - Ainsley Harriott

Ingredients

• 1 chicken, about 1.5kg, cleaned inside and out and patted dry
• 1 large clove of garlic, minced
• 1 tbsp Ras el Hanout
• 1 tsp ground cumin
• juice and zest of ½ lemon
• 60g butter
• olive oil for drizzling
• 1 small onion (or 2 shallots), finely chopped
• 1 x packet of Ainsley Harriott Moroccan Medley couscous
• 1 egg, beaten
• 1 tbsp of chopped coriander
• 1 tbsp of chopped parsley
• 50g dried soft apricots, drained and finely chopped
• 1 preserved lemon, finely chopped
• 2 tbsp pistachios, toasted and chopped
• sea salt and freshly ground black pepper
• For the Gravy
• 75ml of dry white wine
• 1 tbsp plain flour
• 300-400 ml of chicken stock
• ½ lemon, for squeezing