Name: Steamed Stuffed Chicken II with Couscous, Almonds and Raisins
Yield: Serves 4
Cuisine: Moroccan
Ingredients: sugar; ½ teaspoon powdered cinnamon; coarse salt; 1 roasting (broiler/fryer) chicken; 100 g/¼ lb couscous, cooked; salt; 4 tablespoons melted butter (or smen); 100 g/¼ lb (⅔ cup) raisins, soaked and drained; 100 g/¼ lb (⅔ cup) almonds, sautéed in butter until golden; sprigs of mint; sweet red pepper; ¼ teaspoon each freshly ground black pepper and sweet red pepper

Prepare chicken as in the previous recipe.

In a large bowl, mix all the stuffing ingredients together, adding salt and sugar to taste. The mixture should be slightly sweet.

Stuff and cook the chicken as in the previous recipe.

To serve chicken, place on a heated serving dish and garnish with sprigs of mint. Serve immediately, accompanied by

Steamed Stuffed Chicken II with Couscous, Almonds and Raisins

Ingredients

Method

Part of