Djej Mahshe Bil Seksu
(Chicken Stuffed with Couscous, Almonds and Raisins) Recipe

Origin: Morocco      Period: Traditional

Ingredients:

1 roasting chicken (about 1.6kg in weight)
225ml water
2 tbsp butter, softened
salt, freshly-ground black pepper and paprika, to taste

For the Stuffing:
75g raisins
125ml water
60g unsalted butter
1/2 tsp salt
100g couscous
70g whole, blanched, almonds
1/2 tsp sugar
1/2 tsp ground cinnamon
1/4 tsp paprika
freshly-ground black pepper

Djej Mahshe Bil Seksu
(Chicken Stuffed with Couscous, Almonds and Raisins) Preparation:

Method:

Clean the chicken thoroughly inside and out then blot dry with a tea towel. Season the body cavity with salt then set aside as you prepare the stuffing.

Place the raisins in a bowl and barely cover with hot water. Set aside to stand for 10 minutes to plump up.

Combine the 125ml water, salt and half the butter in a saucepan. Bring the mixture just to a boil then take off the heat. Stir the couscous into the pan then cover with a tight-fitting lid and set aside for 10 minutes to absorb all the liquid.

At this point, melt the remaining butter in a pan then add the almonds and fry for about 2 minutes, or until just golden brown. Take off the heat then drain the raisins and stir into the nut and butter mix. Turn the nut mixture into the pan containing the couscous and season with the sugar, cinnamon, paprika and freshly-ground black pepper. Mix thoroughly with a fork then use the mix to loosely pack the body cavity of your chicken. Close the opening with butcher's twine or poultry skewers then tie the legs securely together. Tuck the wings under the bird and secure the neck flap with twine or poultry skewers.

Season the bird liberally with salt, freshly-ground black pepper and paprika then transfer to a roasting tin (arrange breast uppermost). Pour the 225ml water around the bird and spread the softened butter over the breast. Cover the pan, transfer to an oven pre-heated to 180°C and roast for about 2 hours, basting frequently.

When ready transfer to a warmed serving plate, cover with foil and allow to rest for 10 minutes before carving. The pan juices can be served as an accompanying sauce, if desired. Serve the bird with the couscous stuffing.

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