Spice-Roasted Chicken with an Apricot and Bulgur Stuffing

A glorious blend of spices in both the bird and the stuffing lend more than a touch of Oriental magic to this superb dish. The stuffing can be put inside the bird, but the chicken will cook more quickly—and be easier to serve—if the stuffing is cooked separately alongside, as in this recipe. One option is to double the amount of stuffing and use it as an accompaniment rather than as a garnish; another is to serve the stuffed bird with plain boiled new potatoes.