INGREDIENTS

INSTRUCTIONS

For the stuffing, soak the raisins in hot water to cover for 30
minutes. Drain and set aside. Heat the wine in a small saucepan over  a
medium heat until warm. Remove from the heat, add the saffron, and  let
steep for 15 minutes.  Put the couscous in a shallow baking dish (a 9
inch square will do  fine). Heat the water and 4 tablespoons of butter
to boiling, then  pour over the couscous and stir well. Cover with foil
and allow to  stand for 15 minutes. Fluff the couscous with a fork.
Melt the remaining 2 tablespoons of butter in a medium saute pan over
a medium heat. Add the chopped onion and cook until soft and without
colour - for 8 to 10 minutes. Add the cinnamon and cook for 2  minutes.
Add the saffron infused wine and cook for 1 minute. Stir the  onion
mixture, raisins, almonds and honey (if using) into the  couscous.
Season to taste with salt and pepper. Allow to cool.  Spread the spice
rub under the skin of the chicken - being careful  not to tear the
skin. Spread on the outside of the skin also.  Preheat the oven to
450F, spoon the cooled stuffing into the cavities  of the chicken also.
Place the chicken on a rack in a shallow  roasting tin or sheet pan.
Roast, basting occasionally with the  spices, until the juices run
clear when the thigh is pierced with a  skewer (for about 45 minutes).
Serve immediately.  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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