Ingredients

Step by step

1. Allow the chicken to come to room temperature. In a small frying pan, toast the cumin, fennel and caraway seeds over a medium heat for a few minutes (until you can smell their heady scent), then use a pestle and mortar to grind to a rough powder.

2. Heat 1 tablespoon of the oil in a pan over a low to medium heat and soften the onion for 5-8 minutes until translucent. Add the garlic, fry for 2 minutes, then stir in the spices and quinoa. Pour in the stock, cover and bring to the boil, then simmer for 15 minutes or until the stock has been absorbed. Stir in the cranberries, lemon juice, parsley and sage, season and transfer to a bowl to cool. Preheat the oven to 200°C, fan 180°C, gas 6.

3. Stuff the chicken cavity two-thirds full with the stuffing. Put the chicken in a roasting tin, pour 100ml water around it, then rub with 2 tablespoons of oil. Season, cover with foil and roast for 1½ hours.

4. Remove the foil and roast for a further 10-15 minutes, with the remaining stuffing in an ovenproof dish covered with foil, until the chicken is cooked. Lift it out of the tin, cover with foil and rest for 20 minutes before carving.

5. Put the roasting tin with the chicken juices over a medium heat. Spoon off any excess fat and pour in the hot stock and redcurrant jelly, stirring with a wooden spoon and scraping the tin to incorporate all the caramelised bits. In a small bowl, mix the cornflour with 1½ tablespoons water until smooth, then stir into the tin and simmer gently, stirring constantly, until you have the right consistency for your gravy; season. Serve the chicken with the stuffing and gravy.