Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 180 degrees c. grind chillies, fennel seeds, coriander seeds, cumin seeds and salt in food processor until blended to powder. rub the skin and cavity of chicken with garlic. heat oil in wok or frying pan and cook onions for 3 minutes, then add mince and cook until browned, approx 10 minutes. remove from heat and add lime juice, mint and coriander and allow to cool slightly, before stuffing the chicken. secure opening with skewers or tie legs together. brush chicken with oil and rub the skin with spice mixture. bake chicken on roasting rack in baking dish for 30 minutes. remove from oven and baste with coconut milk and pan juices. bake for 40 more minutes, or until tender, basting frequently.

Target recipe: preheat oven to 450°f. wash chicken and potatoes and towel dry. in a small bowl, mix together 4 fluid ounces olive oil, rosemary and thyme. place unsplit chicken legs into a baking dish and generously brush both sides with the olive oil mixture to marinate  allow to marinate as long as you like. sprinkle thin slices of garlic over chicken and salt and pepper to taste. cut potatoes into quarters and peel shallots. combine potatoes and shallots in small baking dish. add 3 tablespoons olive oil and stir together to coat thoroughly. sprinkle caraway seeds over and salt and pepper to taste. bake chicken and potatoes for 1 hour, occasionally stirring potatoes.