Herb Stuffed Chicken

1 free-range chicken, cleaned and dried
1/2 teaspoon salt
8 cups (2 liters) water
2 bay leaves
3 carrots, peeled
3 onions, peeled
6 medium potatoes, peeled
1 bunch fresh coriander leaves (cilantro)
1 bunch flat-leaf parsley

Stuffing
1 bunch fresh coriander leaves (cilantro), finely chopped
1 bunch flat-leaf parsley, finely chopped
4 cloves garlic, peeled and crushed
1 onion, peeled and thinly sliced
1 teaspoon salt
1 teaspoon ground pepper
1 teaspoon ground cumin
1 teaspoon paprika
Accompaniments
1 teaspoon ground cumin
1 teaspoon salt

1 To prepare the Stuffing, combine all the ingredients in a bowl, mix well,
and set aside.
2 Rub the skin of the chicken with the salt, fill the cavity with the Stuffing
and sew the opening shut using a large needle and thread.
3 In the bottom of a steamer, heat the water with the bay leaves. In the basket
of the steamer, place the chicken, the whole vegetables, and the herbs.
Cover and steam for 1 hour over simmering water.
4 Discard the herbs. Halve the carrots lengthwise and cut the onions and
potatos into bite-sized pieces. To serve, place the chicken in the middle of a
large serving dish with the vegetables arranged around it. Serve with small
bowls of ground cumin and salt to sprinkle over the chicken meat to taste.

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