Birds, Birds, Birds

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READY IN: 6hrs 30mins
Recipe by Waynus

A veritable feast for a large number of guests. This African style dish is best eaten with fingers.


  1. Prepare a mixture of cummin and oil and coat the chicken.
  2. Bake the chicken, and place in refrigerator.
  3. Bake spatchcock or quail and place in refrigerator.
  4. Begin to bake turkey.
  5. Hard Boil the eggs in the saffron and peel.
  6. Take the eggs and stuff them into the quail.
  7. Take the quail and stuff it into the chicken.
  8. With one hour of cooking time left on the turkey placed stuffed birds into the turkey.
  9. Serve on a bed of couscous with mixed roasted vegetables.

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