Courtesy of PureZing

This stuffing has a slightly sweet flavour combined with spices reminiscent of Moroccan or North African dishes.

Serves 6

INGREDIENTS:

2 cups already cooked couscous
2 Tablespoons butter
1 Tablespoon raisins
1 Tablespoon blanched almonds, chopped
1 Tablespoon walnuts, chopped
1 Tablespoon honey
¼ teaspoon each ground cinnamon, ground cloves, ground turmeric, ground ginger, ground cumin
1 3 – 4 lb. free-range chicken
1 Tablespoon extra virgin olive oil

DIRECTIONS:

Preheat oven to 350 degrees

In a bowl, mix together cooked couscous, butter, raisins, almonds, walnuts, honey and spices.
Stuff the chicken with the mixture and close opening with small skewer. If there is stuffing left over, wrap it in foil and place it beside the chicken on a roasting pan rack. Fill the bottom of the roasting pan halfway full of water. Brush olive oil on the chicken and cover with foil.

Bake 40 minutes.

Remove foil, brush chicken with more oil and brown the chicken well. Cook 20-25 minutes more until all juices are clear and the meat is no longer pink. Serve chicken with extra stuffing.