Stuffed Christmas Chicken (Mexico)

Stuffing

• 70 g extra virgin olive oil, plus extra for greasing
• 100 g pine nuts
• 300 g mince (pork or chicken)
• ¼ - ½ tsp ground cinnamon, to taste
• ¼ - ½ tsp ground nutmeg, to taste
• ½ tsp fine sea salt
• ¼ tsp ground black pepper
• 100 g raisins
• 100 g prunes, pitted
• 2 - 3 Tbsp breadcrumbs
• 2 medium eggs

Chicken

• 1 chicken (approx. 2 kg)
• 1 pinch fine sea salt
• 1 pinch ground black pepper

Sauce

• 300 g onions, quartered
• 30 g extra virgin olive oil
• 70 g unsalted butter, diced
• 180 g port
• 180 g dry white wine
• 200 g water
• 1 - 2 tsp fine sea salt, to taste