• 1 Cockerel
  • 20 g of butter
  • 2 pinches of Saffron
  • 1/2 Teaspoon salt
  • For the farce:
  • 2 Apples peeled and cut into small dice
  • 8 Prunes pitted and diced
  • 20 g of butter
  • 2 Pinches of Ginger
  • 2 Pinches of cardamom
  • 2 Pinches of salt
  • For dry fruit sauce:
  • 2 Big Onions
  • 10 Prunes pitted and cut into pieces
  • 10 Dried apricots diced
  • 50 g Dried grapes
  • 4 Teaspoon oil
  • 2 Pinches of Saffron
  • 1/2 Teaspoon ginger1 cinnamon stick
  • 15 CL of poultry broth1 teaspoon of saltTo serve:
  • 400 g of fine couscous cooked with steam
  • 50 g Pistachios
  • 50 g Roasted crushed almonds


Work the butter with salt and saffron. Coat the cockerels from the inside and from the outside.
In a frying pan, cook the diced apples and prunes in the butter for 10 minutes. Add the spices and remove from the fire.
Stuff the cockerels with the preparation and close the slits with a fruit spike to prevent the stuffing from going out during cooking.
In a pot over medium heat, brown the cockerels on all sides for 5 to 8 minutes. Remove them from the pot and place them in a baking dish.
Bake cockerels in preheated oven at 180 °c for about 25 to 30 minutes depending on the size of the cockerels.
Turn off the oven and let the cockerels rest on the chest (so that the juice full of flavors flows towards the white).
Place the onion in the pot with oil and salt, and let it touch on a low heat for 20 minutes.
Add the dried fruits, spices and moisten with the poultry broth. Allow to cook over medium heat until juice is reduced.
Serve the cockerels on a bed of couscous accompanied by dried fruit sauce. Decorate with pistachio or crushed almonds.