Preheat an over to moderate 180oC.
Heat a wok with the oil and saute the onion over moderate heat for 3
minutes or until the onions turned golden. Add the minced pork and cook
for 10 minutes or until the meat changed color. Remove wok from heat,
add in peanuts, mint, coriander and lime juice. Allow the mixture to
cool slightly. Place the chilies, fennel, cumin and coriander seeds, and salt in a
food processor or mortar and pestle and process until a powder is
formed. Remove any excess fat from the chicken, rub the skin and inside
cavity with the garlic. Stuff the opening with a wooden skewer and tie the legs together
with kitchen string. Brush the outside of the chicken lightly with the oil.
Rub the skin of the chicken with the chili spice mixture. Place the chicken on a rack in a baking dish and bake for 20
minutes. Remove the chicken from the oven and baste it with the coconut milk
and pan juice. Bake it for another 40 minutes, basting frequently until the chicken
is tender. Remove the skewer and string before serving hot.