Instructions

1. Put the couscous into a mixing bowl, then pour over the chicken stock. Put a lid on and rest for 10 minutes.
2. Finely chop the onion and garlic. Chop the dates and pistachios into tiny pieces.
3. Heat one Tbsp of oil in a frying pan. Cook the onion and garlic for a couple of minutes until soft (but not brown).
4. Add the ground coriander and cumin. Stir for a minute, then add the date pieces. Cook for 2-3 minutes, stirring constantly. Turn off the heat, let it cool.
5. Loosen the couscous with a fork, add 1 tbs oil, then add the onion mixture and pistachio pieces. Season with salt and pepper.
6. Preheat the oven to 190°C.
7. Fill the chicken’s cavity with the couscous and add the cinnamon stick. Close the opening with a trussing needle or toothpick.
8. Mix the remaining oil with the honey and ground cinnamon. Add salt and pepper.
9. Glaze the chicken with the mixture all over.
10. Place the chicken in a baking tin and roast for about 1-1.5 hours in the oven, basting it with the glaze every 20 minutes.
11. Check if its cooked through by inserting a skewer into the thighs - if clear juice is coming out, the chicken is done.
12. Cover the chicken with foil and rest for 10 minutes
13. Carve the chicken and serve with the stiffing.