Cinnamon Honey Roast Chicken

1 large chook
3 oranges
1 small onion
2 cinnamon sticks, broken in smaller pieces
2 tsp ground cardamom
100 g butter
2 cups chicken stock
1 cup fresh squeezed orange juice
2 cups chickpeas, drained & cooked
½ cup fresh squeezed lemon juice
2 tbsp bush honey
1 tsp mild curry powder
½ tsp SIDS SMOKEY BBQ RUB
½ cup sultanas
½ cup couscous
½ cup shelled, roasted pistachios
½ cup roasted pecan nut halves
1 tbsp pumpkin kernels
1 tbsp chopped almonds
½ cup chopped parsley
SIDS SALT & PEPPER to taste
Roasted orange segments, to garnish

Preheat oven to 200°C. Rinse out chicken and pat dry with paper towels. Place 1 orange, roughly chopped, onion, halved longways and broken cinnamon inside the cavity. Tie the legs together to keep in place then put the chicken in a large roasting dish. Dot with butter and sprinkle with cardamom and SIDS SMOKEY BBQ RUB. Quarter the remaining oranges and place in the roasting dish around the chicken. Roast for 45 minutes. Pour in chicken stock, orange juice and cook a further 20 minutes. Test for doneness then remove to a serving platter and remove the string. Cover loosely with foil and rest in a warm place.
Place the roasting dish on the stovetop, add drained chickpeas, honey, lemon juice, sultanas, curry powder and couscous. Stir over a medium heat until all the liquid is absorbed, season with SIDS SALT & PEPPER to taste and stir through pumpkin kernels, nuts and parsley.
Serve the chicken surrounded by this spicy chickpea mixture and garnish with roast orange segments.