Prepare a mixture of cumin and oil.

Coat the chicken with the cumin-oil mixture.

Bake the chicken.

Place the baked chicken in the refrigerator to cool.

Bake the spatchcock or quail.

Place the baked spatchcock or quail in the refrigerator to cool.

Begin to bake the turkey.

Hard boil the eggs with saffron.

Peel the hard-boiled eggs.

Stuff the hard-boiled eggs into the quail.

Stuff the quail into the chicken.

Place the stuffed birds into the turkey one hour before the turkey is finished cooking.

Serve on a bed of couscous with mixed roasted vegetables.