Roast Chicken with Couscous, Raisin, and Almond Stuffing

Preparation

1. Step 1

   Rub the chicken with a mixture of olive oil, lemon juice, ginger, cinnamon, salt, and pepper. Put it breast side down in a roasting dish so that the fat runs down and prevents the breasts from drying out. Pour about 4 to 5 tablespoons water into the dish.

   Step 2

   Cook in an oven preheated to 400°F for about 1 1/2 hours. Turn the chicken breast side up after about 50 minutes, brush it with the honey, and continue to cook until it is well done and brown. Test that it is ready by cutting into a thigh with a pointed knife. The juices should run clear, not pink. You will find that most of the honey will have slid down the chicken to mix with the juices and make a delicious honey sauce.

   Step 3

   For the stuffing, put the couscous in a baking dish and moisten with 1 1/4 cups warm water mixed with 1/2 teaspoon salt. Stir vigorously so that it is evenly absorbed. After about 10 minutes, add the oil and rub the couscous between your hands to air it and break up any lumps. Stir in the sugar, cinnamon, orange blossom water, and drained raisins. Fry the almonds in the remaining oil until lightly colored, coarsely chop them, and mix them into the stuffing. The butter will be stirred in later, just before serving.

   Step 4

   Put the couscous stuffing in the oven with the chicken 20 to 30 minutes before you are ready to serve. Stir in the butter, cut into small pieces, and fluff up the couscous with a fork. Taste, since you might like to add a little salt.

   Step 5

   Carve the chicken and serve with the sauce poured over, accompanied by the stuffing.