Deboning a whole chicken isn't quite as hard as you'd expect, it is a
little fiddley, and takes some time - but it is certainly worth it.
I took out all the bones except the legs and wings (so it still
resembles a chicken) then stuffed it with couscous and tied it back
into shape with twine.
The couscous stuffing was sauteed onion, garlic, diced chorizo, flaked
almonds, preserved lemon, cumin, cinnamon, paprika and fresh
corriander, stirred through 3/4 cooked couscous.
The beauty of this dish is the couscous soaking up all juices that
come out of the chicken - making it delicious and moist.
And of course, since there are no bones, carving is a breeze...
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