Ingredients

  • 50g raisins
  • 100g couscous
  • 200ml boiling water
  • 1 onion, finely chopped
  • 50g butter
  • 25g flaked almonds
  • 2 tsp honey
  • 1 tsp cinnamon
  • 1 Whole chicken
  • 500ml Manzanilla sherry (or white wine)
  • Olive oil
  • Sea salt
  • Black pepper (optional)

Method

  • 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.
  • Serve with some yogurt and crisp green salad.