b'Moroccan Grilled Spiced Chicken2 whole chickens This is a great easy recipe when cooking Pinch of saffron threads chicken on the barbecue or roasted in the oven. 1 tsp coarse salt2 cloves garlic, choppedTaking each chicken, cut deep slashes diagonally 1 1/2tbsp paprikaacross each breast and leg. 1 /4 tsp cayenne pepper Put the saffron with the salt in a mortar and pound with a pestle to pulverise the threads. Add 2 tsp ground cumin the garlic and pound to a paste. Next add the pepper, cayenne pepper, paprika, cumin, lemon 1/2tsp freshly ground blackjuice and olive oil and mix together. pepper Rub the spice mix onto the chickens, rubbing into 1 tbsp lemon juice the slashes and under the skin where it has come 1 tbsp olive oil away from the flesh.Cover and refrigerate for a minimum of 2 hours, overnight is best as this really brings out the flavours. Then cook in the oven or rotisserie on the barbeque. Serve with roast vegetables, couscous, rice or a fresh salad. 85'