Ingredients
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1
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1
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1
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2
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-
-
-
-
-
-
-
-
-
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Directions
Birds, Birds, Birds, A veritable feast for a large number of guests This African style dish is best eaten with fingers , A veritable feast for a large number of guests This African style dish is best eaten with fingers
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Steps
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1
Done
|
Prepare a Mixture of Cummin and Oil and Coat the Chicken. |
|
2
Done
|
Bake the Chicken, and Place in Refrigerator. |
|
3
Done
|
Bake Spatchcock or Quail and Place in Refrigerator. |
|
4
Done
|
Begin to Bake Turkey. |
|
5
Done
|
Hard Boil the Eggs in the Saffron and Peel. |
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6
Done
|
Take the Eggs and Stuff Them Into the Quail. |
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7
Done
|
Take the Quail and Stuff It Into the Chicken. |
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8
Done
|
With One Hour of Cooking Time Left on the Turkey Placed Stuffed Birds Into the Turkey. |
|
9
Done
|
Serve on a Bed of Couscous With Mixed Roasted Vegetables. |
