1 | Marinade
In a large pot combine all marinade ingredients. Add the chicken and top up with enough cold water to cover. Refrigerate 8 hours.
Remove the chicken from the pot, pat it dry on the outside with absorbent paper towel and season its cavity with salt and pepper.
2 | Stuffing
In a multi-food processor, finely chop the chestnuts and dried fruit and place them in a bowl. Mince the livers separately.
In a frying pan sauté the minced livers, onion and garlic in olive oil for 2–3 min.
Add bay leaf, thyme, allspice, cinnamon stick, salt, pepper, cognac and orange juice and cook 5 min.
Remove from the heat; stir in the dried fruit, chestnuts and the pine nuts. Let cool, then pick out the spices, thyme and bay leaf.
Stuff the cavity and truss the chicken with kitchen string.
3 | Glaze
Warm the honey in a small pan over low heat. Take off the heat; add the butter, mustard, spice mix and yogurt and mix well until combined.
4 | Roasting
Pre-heat the oven to 180 °C.
Place the chicken in a roasting pan, brush with a little olive oil and roast for 15 min in the oven.
Using two or three rosemary sprigs as a “brush”, coat the chicken with the glaze; repeat the glazing every 20 min while it roasts for about 1 hour and 40 min in total.
5 | Gravy
Pour the juices from the roasting pan through a sieve into a saucepan.
Blend the cornflour with the orange juice; add to the pan along the rest of the ingredients.
Simmer until the gravy thickens.
6 | Serve
Serve the stuffed chicken with the gravy.
