Mix the raisins and the dry couscous and add boiling water. Cover and allow to stand for 5-10 minutes.
Sweat the onion in half the butter and add to the couscous.
Toast the almonds and add to the couscous with the cinnamon and the honey.
Stuff the chicken and place in a casserole dish.
Rub the remaining butter over the chicken and season with sea salt and black pepper.
Cook for 30 minutes in a 160°C oven, and then pour over half the sherry. Cook for a further 30 minutes, basting occasionally.
After 1 hour, pour the rest of the sherry over the chicken and cook for a further 15-20 minutes or until the internal temperature of the chicken reaches 65°C. Remove from the oven and allow to stand for 10 minutes.