Roast Chicken with Couscous, Raisin, and Almond Stuffing

Name: Roast Chicken with Couscous, Raisin, and Almond Stuffing
Yield: serves 4
Ingredients: 1 chicken (about 3 to 3 1/2 pounds); 1 1/2 tablespoons extra virgin olive oil; Juice of 1/2 lemon; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; Salt and black pepper; 2 tablespoons clear honey; 1 1/4 cups fine couscous; 1 1/4 cups warm water; Salt; 2 tablespoons sunflower oil; 1 tablespoon superfine sugar; 1 teaspoon ground cinnamon; 1 tablespoon orange blossom water; 2 tablespoons raisins, soaked in water for 10 minutes; 1/2 cup blanched almonds; 1/2 stick (4 tablespoons) butter

December 9, 2011

The couscous stuffing is the traditional one used for all birds, especially Mediterranean pigeons (the French pigeonneaux or squabs) and chickens. A generous amount of stuffing is made, enough to fill the chicken and to have some on the side, but it makes more sense not actually to bother stuffing the chicken. It is best to use the fine-ground couscous called seffa (see page 28) but you can use the ordinary medium one.

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