None!

Nutrition	%GDA	Range
Energy Kcal	1,790
Protein	238.02%
Other Carbohydrate	15.00%
Sugar	4.04%
Fat Saturated	262.99%
Fat Unsaturated	142.79%
Fiber	15.31%
Sodium	42.68%
Salt	44.90%

Whisk the marinade ingredients until smooth, pour over the birds and massage in, inside and out (4 baby chickens weighing more or less 2 kls.) - oil, crushed garlic, cinnamon, paprika, sumac, ground allspice and salt. Cover and refrigerate for from one to 24 hours. To prepare the stuffing, melt a tablespoon of butter in a medium pan. When very hot, add the mince and brown over high heat, stirring from time to time, for five minutes, until most of the liquid has evaporated. Add the bulgur, water or stock, spices, salt and pepper. Bring to a boil, cover and simmer for five minutes. The bulgur should absorb all the liquid. Meanwhile, fry the pine nuts in a pan with half the remaining butter for a minute, add the pistachios and cook for three to four minutes, until the nuts turn golden - take care not to burn them. Add to the bulgur, stir, taste and adjust the seasoning. If you are going to roast the chickens straight away, you can use the stuffing while it is still warm. Otherwise let it cool before filling the birds. Keep refrigerated until you're ready to cook. Preheat the oven to 220C/425F/gas mark 7. Put the stuffed chickens in a large roasting dish, pour about 250ml of water around them and cover with foil. Roast for 35 minutes, then lower the temperature to 190C/375F/gas mark 5, remove the foil and roast for another 20 minutes or so, until golden and cooked through. Check by piercing the thickest part of the leg with a skewer - the juices should run clear. Transfer to a platter lined with hard herbs and leave to rest for 20 minutes. Meanwhile, heat the remaining butter in a pan, add the almonds and season. Saut