Honey chicken couscous

Ingredients

• 3 bowls of couscous
• One glass of orange blossom-infused tea
• 3 cups of granulated sugar
• 250 g of seedless grapes, washed
• 300 g of butter
• 2 tablespoons of ground cinnamon
• 100 g of blanched almonds, French-style fried
• salt
• 1 chicken
• 1 teaspoon of pepper
• 1 teaspoon of saffron
• 2 onions, chopped
• 150 g of butter
• 1 tablespoon of cinnamon
• 1 cinnamon stick
• 4 tablespoons of thick honey
• salt

Boil 4 to 5 litres of water in the bottom of the cooking pot.

Place the couscous in the top pot and set it on top of the stockpot.

Once the steam has passed through the semolina (about 15 minutes), pour it into a large round dish, gently mash it with a ladle, and let it cool. If the butter is soft, season with salt and drizzle with 2 tablespoons of orange blossom water, 3 tablespoons of melted butter, and 5 tablespoons of sugar.

Let it rest for a quarter of an hour, then return the couscous to the steamer.

Repeat six times: a quarter of an hour of steaming, a quarter of an hour of resting, adding salt, butter, sugar, and orange blossom each time.

In the seventh and final cooking stage, add the grapes.

Pour the mixture into the dish and add the cinnamon and almond flour.

Stuff the chicken with some of the couscous, packing it in as tightly as possible, and then sew up the opening.

Melt the butter in a pan, add the onions, then add the chicken and season with salt.

Add the pepper, saffron, and cinnamon stick, then two large glasses of water.

Cover and cook, turning the chicken gently every now and then without piercing the skin. Add water if needed.

Once the chicken is cooked, add the honey and ground cinnamon, mix well, and simmer until the sauce thickens and the chicken is nicely browned.

Serve it piping hot, with the rest of the couscous on the side.