Name: Moroccan-Style Roast Chicken Stuffed with Couscous
Yield: Serves 4
Cuisine: Morocco
Ingredients: 2 teaspoons cinnamon; 2 medium onions, chopped; 4 Rock Cornish game hens, about 1½ pounds each, or poussins (young chickens), about 1 pound each; ¼ teaspoon turmeric or cumin; ⅓ cup unsalted butter; ¼ cup dark honey; ¾ teaspoon cinnamon; ¾ cup sliced almonds, toasted; Salt and freshly ground pepper; 1 tablespoon honey (optional); ½ teaspoon saffron threads, chopped; 1 cup instant couscous; 6 tablespoons unsalted butter; 1½ cups water; 3 tablespoons dry white wine

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

A flavorful and easy roast chicken.

Ingredients

Stuffing

¾ cup raisins
3 tablespoons dry white wine
½ teaspoon

Method

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 medium heat until warm. Remove from the heat, add the saffron, and let steep 15 minutes. Put the couscous in a shallow baking dish (a 9-inch square will do fine). Heat th