Pour two cups boiling water over bulgur. Let stand for one hour. Drain well.

Meanwhile, place maple syrup, orange rind and juice into a small pot set over medium high-heat. Bring to a boil. Reduce heat to medium; boil gently for five minutes. Remove from heat; set aside.

Preheat oven to 375 degrees Fahrenheit.

Remove the backbone from both chickens. Cut away any excess fat; remove giblets. Using a sharp chef’s knife, cut through the breastbone to divide chickens in half. Arrange side by side, skin side up, on a large aluminum foil lined baking sheet.

Heat oil in a large non-stick skillet set over medium heat. Add leeks, onion and garlic; cook, stirring, for five minutes or until very soft. Stir in drained bulgur, apples, salt, pepper and hot pepper flakes. Remove from heat.

Scoop a heaping cup of the bulgur mixture and place under one chicken half. Repeat with remaining bulgur mixture and chicken halves. Brush one-quarter of maple-orange glaze over chickens.

Bake in the centre of the preheated oven, brushing with glaze three more times, until chickens are golden brown and juices run clear, 50 to 60 minutes.