Chicken Stuffed with Couscous, Almonds and Raisins (Djej Mahshe Bil Seksu)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1.6 kg/3-1/2 lb roasting chicken salt and freshly ground black pepper paprika
225 ml/8 fl oz water 2 tablespoons softened butter COUSCOUS STUFFING: 40 g/1-1/2 oz raisins
125 ml/4 fl oz water 1/2 teaspoon salt 60 g/2 oz butter
100 g/3-1/2 oz couscous 70 g/2-1/2 oz whole blanched almonds 1/2 teaspoon sugar
1/2 teaspoon ground cinnamon 1/4 teaspoon paprika freshly ground black pepper



1 Clean the chicken cavity if necessary, rinse and dry with kitchen paper and season the cavity with salt.
2 For the couscous stuffing: Barely cover the raisins with boiling water in a small bowl. Leave to stand for about 10 minutes until plump. Combine 125 ml/4 fl oz water, salt and half the butter in a saucepan, bring to the boil and remove from the heat. Stir in the couscous, cover and allow to stand fro about 10 minutes until all the water is absorbed. Melt the remaining butter in a frying pan. Add the almonds and cook for about 2 minutes, until golden brown. Add the almonds and butter to the couscous with the sugar, cinnamon, paprika, pepper to taste and drained raisins. Mix thoroughly and lightly with a fork.
3 Preheat the oven to 180 C/350 F/gas mark 4.
4 Pack the chicken cavity loosely with the couscous stuffing, close the opening with poultry skewers and tie the legs together with string. Tuck the wing tips under the body and secure the neck skin with a poultry skewer. Season with salt, pepper and paprika. Place breast-side up in a roasting pan and pour in the water. Spread the softened butter over the chicken and bake for 2 hours, basting often. Transfer to a warm platter, cover with foil and let stand in a warm place for 10 minutes. Pour the pan juices over the chicken, if desired.

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