Paula Wolfert’s chicken stuffed with rice, almonds and raisins

An impressive warming Moroccan style dinner. Serves 4-6

Ingredients

• 1 x 1.8–2kg Springfield Organic and Free-range Chicken, neck and giblets reserved
• 1 small cinnamon stick
• 140g long-grain rice
• 120g unsalted butter
• ½ tsp ras el hanout
• Coarse sea salt and freshly ground black pepper
• 100g whole blanched almonds
• 115g sultanas, soaked in warm water for 10 minutes and drained
• 1 large red onion, halved and sliced
• 1 tbsp chopped garlic
• ½ tsp ground ginger
• 3 tbsp saffron water (see below)
• 1 tbsp floral honey , such as orange blossom, acacia or lavender