• 1 Chicken

  • Saffron

  • Lemon

  • Tarragon


  • 1.

    Marinade the chicken in traditional Moroccan spices including tarragon, coriander, lemon and saffron. Wearing gloves to protect hands from dye, massage the marinade into the chicken. Glaze with olive oil, cover with foil and oven cook through for about 1½ hours. Serve with cold tomato wedges and hard-boiled eggs.

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