Heat the oil in a wok and add the onion and cook over medium heat
for 3 minutes or until golden.
Add the mince pork and cook for 10 minutes or until the pork is
brown.
Remove the wok from the heat, stir in the peanuts, lime juice, mint
and coriander and 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.
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