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.
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