Roasted Capon with Quinoa-Olive Stuffing

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For the Stuffing:

2 tablespoons extra-virgin olive oil

1 large onion, chopped

1 large fennel bulb, cut into 1/2-inch chunks, plus 2 tablespoons chopped fronds

Kosher salt

1 teaspoon ground coriander

1 teaspoon ground cumin

1 cup quinoa, rinsed well

1 1/2 cups low-sodium chicken broth

1 bunch scallions, chopped

1/2 cup coarsely chopped dried apricots

1/2 cup coarsely chopped toasted pistachios

1/2 cup coarsely chopped pitted green olives

3 tablespoons chopped fresh parsley

Grated zest and juice of 1 orange

Freshly ground pepper

For the Capon:

1 (8-pound) capon or large roasting chicken, rinsed and patted dry

Kosher salt

2 tablespoons extra-virgin olive oil

2 teaspoons ground coriander

2 teaspoons ground cumin

1 1/4 teaspoons sweet paprika