stuffed chicken couscous

Ingredients :

* 3 bowlfuls of couscous for the stuffing * 1  heaped teaspoonful of pepper

* 1 coffeespoonful of saffron (mixed packet saffron and crushed flowers)

* 1 stick of cinnamon * 4 soupspoonfuls of thick honey * 1 soupspoonful of cinnamon

* 2 grated onions * 150 g(5 oz) of buffer * salt

Preparation: 

Leave the chickens whole. Remove the entrails through an incision made lengthways in the breast. Take off the neck Without tearing the skin and wash in the usual manner. When well drained, stuff the chickens with couscous, pushing it as far down as possible. Sew up the incision. Tie up the skin round the neck carefully and truss.

Put the chickens in a thick-bottomed saucepan,add salt, pepper, saffron, the stick of cinnamon, butter and grated onions. Cover with 2 big glasstuls of water, Cook with the lid on, turning the chickens over from time to time being careful not to pierce the skin. Add water if necessary.

When the chickens are cooked add 4 soupspoonfuls of honey and a soupspoonful of cinnamon Mix and boil the sauce down until it is thick and the rich and the chickens golden brown. Remove from the heat. Serve very hot with 2 small separate plates of couscous stuffing.