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1
Rub the chicken with a mixture of olive oil, lemon juice, ginger, cinnamon, salt, and pepper.
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2
Put it breast side down in a roasting dish so that the fat runs down and prevents the breasts from drying out.
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3
Pour about 4 to 5 tablespoons water into the dish.
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4
Cook in an oven preheated to 400F for about 1 1/2 hours.
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5
Turn the chicken breast side up after about 50 minutes, brush it with the honey, and continue to cook until it is well done and brown.
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6
Test that it is ready by cutting into a thigh with a pointed knife.
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7
The juices should run clear, not pink.
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8
You will find that most of the honey will have slid down the chicken to mix with the juices and make a delicious honey sauce.
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9
For the stuffing, put the couscous in a baking dish and moisten with 1 1/4 cups warm water mixed with 1/2 teaspoon salt.
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10
Stir vigorously so that it is evenly absorbed.
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11
After about 10 minutes, add the oil and rub the couscous between your hands to air it and break up any lumps.
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12
Stir in the sugar, cinnamon, orange blossom water, and drained raisins.
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13
Fry the almonds in the remaining oil until lightly colored, coarsely chop them, and mix them into the stuffing.
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14
The butter will be stirred in later, just before serving.
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15
Put the couscous stuffing in the oven with the chicken 20 to 30 minutes before you are ready to serve.
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16
Stir in the butter, cut into small pieces, and fluff up the couscous with a fork.
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17
Taste, since you might like to add a little salt.
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18
Carve the chicken and serve with the sauce poured over, accompanied by the stuffing.
