Capon stuffed with quinoa and olives in the oven

Ingredients:

Filling

• 2 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 1 large fennel root, cut into 1cm wide wedges + 2 tbsp chopped herbs
• 1 teaspoon ground coriander
• 1 tsp ground cumin
• 1 cup quinoa, rinsed thoroughly
• 1.5 cups lightly salted chicken broth
• 1 bunch green onions, chopped
• 0.5 cup coarsely chopped dried apricots
• 0.5 cup chopped roasted pistachios
• 0.5 cups coarsely chopped black olives
• 3 tbsp chopped fresh parsley
• Grated zest and juice of 1 orange

Capon

• 1 capon weighing 3.5 kg or a large roasting chicken, wash and dry
• 2 tablespoons extra-virgin olive oil
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 and 1/4 teaspoons sweet paprika

Preparation:

1. Preheat oven to 230°C.
2. Prepare the filling:
   
   In a wide saucepan, heat the olive oil over medium heat. Add the onion, fennel root, and 3/4 teaspoon salt and cook until softened, about 7 minutes. Add the coriander and cumin and cook for 1 minute. Add the quinoa and broth and bring to a simmer; cover and simmer over low heat until the quinoa is tender, 10 to 12 minutes. Let cool slightly, then add the green onions, dried apricots, pistachios, olives, parsley, orange zest and juice, fennel greens, 1/2 teaspoon salt, and pepper to taste. Stir to distribute the ingredients evenly.
3. Prepare the capon:
   
   Season the inside of the bird with salt. Fill the cavity with the quinoa filling and tie the legs together. Place the remaining filling in a small greased baking dish, cover with foil, and set aside. Brush the capon with 2 tablespoons of olive oil. Combine the coriander, cumin, and paprika in a small bowl. Rub the capon with the spice mixture and season with salt.
4. Pour 1 cup water into the bottom of a large roasting pan; place a rack in the roasting pan. Place the capon breast-side down on the rack and roast for about 30 minutes. Turn the bird breast-side up, reduce the oven temperature to 350°F (175°C), and roast until a thermometer inserted into the thigh registers 165°F (74°C), 1 hour 15 minutes to 1 hour 30 minutes.
5. About 15 minutes before the rooster is done, place the pan with the remaining stuffing in the oven and bake for 20-30 minutes. Let the capon rest for about 15 minutes before carving.