Instructions: Two days before cooking chickens, remove and discard skin from the chickens. Pierce the chicken breasts thighs and legs several places with a fork. Place chickens in a shallow GLASS baking dish and spoon on the lime juice. Sprinkle evenly with the salt. Mix the yogurt, garlic, ginger, cumin, coriander, cayenne food color (if using) and saffron. Spread yogurt mixture evenly over chicken. Cover lightly. Refrigerate for one or two days. Soak top and bottom of 3 1/4 to 4 3/4 quart clay cooker in water about 15 minutes. Drain. Place chickens, breast sides up, in cooker, spoon any remaining marinade over chickens. Place covered cooker in cold oven.

Set oven at 475 F. Bake until chicken is tender and juices run clear when thigh meat is pierced. About 1 hour. Remove cover, bake until coating is crusty and brown, another five to ten minutes. Cut chickens in half, garnish with green onions, lime wedges.

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