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1. Clean the chicken.
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2. For the stuffing, put the cuscus over the heat in a dry dish, keeping it moving until very dry, then mix with the sugar, cinnamon, sultanas, 1 tablespoon parsley, a pinch of salt, a pinch of saffron and almost ¼ pint olive oil.
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3. Stuff the chicken with this, taking care that the neck and breast are filled, and then sew up.
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4. Put the chicken in a saucepan with the neck and liver, add ½ pint olive oil and a little more than ½ pint water and bring to the boil.
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5. Cook the chicken for 1¼ hours or until nearly tender, then add the remaining parsley.
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6. Baste the chicken with a mixture of the remaining saffron, salt and 3 tablespoons water, cover and continue to cook until the bird is tender.
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