b'Moroccan Grilled Spiced Chicken2 whole chickens This is a great easy recipe when cooking chicken on Pinch of saffron threads the barbecue or roasted in the oven. 1 tsp coarse salt Taking each chicken, cut deep slashes diagonally 2 cloves garlic, choppedacross each breast and leg. 1 1/ 2tbsp paprikaPut the saffron with the salt in a mortar and pound with a pestle to pulverise the threads. Add the garlic 1/ 4tsp cayenne pepper and pound to a paste. Next add the pepper, cayenne pepper, paprika, cumin, lemon juice and olive oil and 2 tsp ground cumin mix together. 1/ 2tsp freshly ground blackRub the spice mix onto the chickens, rubbing into the pepper slashes and under the skin where it has come away 1 tbsp lemon juice from the flesh.1 tbsp olive oil 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 barbecue. Serve with roast vegetables, couscous, rice or a fresh salad. 123'