4 tbsp. butter
1 onion, finely chopped
1 c. whole, unhulled barley, rinsed with cold water
1 tsp. ground cumin
Pinch of cayenne pepper
2 c. chicken stock
2 c. water
1/2 c. raisins
Salt (to taste)
Black pepper, freshly ground (to taste)
1 (3 1/2 lb.) whole chicken
3/4 c. toasted, coarsely chopped almonds
1 heaping tablespoon chopped fresh thyme or 2 tablespoons fresh parsley sprigs chopped with 1/2 teaspoon dried thyme

Melt 3 tablespoons of the butter in a heavy-based saucepan, add the onion, and cook over low heat for 10 minutes or until soft but not brown.

Add the barley to the pan and saute for 2 minutes. Add the cumin and cayenne pepper and cook for half a minute.

Add the stock, water, raisins, salt and pepper. Bring to a boil, lower the heat, cover, and simmer for 50 minutes. Remove the barley from the heat and leave it uncovered for 10 minutes.

Set the oven at 400 degrees. Remove the giblets from the chicken. Put the gizzard and neck at the side of a roasting pan. Pull out and discard the pockets of fat from the vent end of the bird. Pat the bird inside and out with paper towels.

With a fork, fluff the barley and gently stir in the almonds and thyme. Taste for seasoning and add more salt and pepper if necessary.

Spoon about two-thirds of the stuffing into the chicken, or use enough to fill it loosely. Tie the legs of the chicken together with string. Tuck the wing pinions behind the chicken. Rub the breast and legs with the remaining 1 tablespoon of butter.

Set the chicken on its back in a roasting pan and roast for 15 minutes. Turn the chicken onto one side and continue roasting for 15 minutes, turn it onto its other side and roast for another 15 minutes. Finally, turn the chicken so it is breast side up, cover with a small piece of foil, and roast it 15 minutes longer. The chicken roasts a total of 1 hour; when the thickest part of the thigh is pierced with the tip of a knife, the juices should run clear.

Thirty minutes before the end of cooking, spoon the remaining stuffing around the edge of the chicken and let it bake uncovered until it becomes crisp. When the chicken is done, let it sit in a warm place for 10 minutes to rest before serving.

Remove the gizzard and neck from the barley in the pan. Pull off the strings from the legs. Carve the chicken and serve it at once. Serves 4.