Moroccan Style Roast Chicken Stuffed With Couscous

Directions

1. For the stuffing, soak the raisins in warm water to cover for 30 min.
2. Drain and set aside. Heat the wine in a small saucepan over a medium heat till hot. Remove from the heat, add in the saffron, and let steep for 15 min.
3. Put the couscous in a shallow baking dish (a 9 inch square will do fine).
4. Heat the water and 4 Tbsp. of butter to boiling, then pour over the couscous and stir well. Cover with foil and allow to stand for 15 min.
5. Fluff the couscous with a fork.
6. Heat the remaining 2 Tbsp. of butter in a medium saute/fry pan over a medium heat. Add in the minced onion and cook till soft and without colour - for 8 to 10 min. Add in the cinnamon and cook for 2 min. Add in the saffron infused wine and cook for 1 minute. Stir the onion mix, raisins, almonds and honey (if using) into the couscous. Season to taste with salt and pepper. Allow to cold.
7. 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.
8. 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 possibly sheet pan. Roast, basting occasionally with the spices, till the juices run clear when the thigh is pierced with a skewer (for about 45 min).
9. Serve immediately.