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Chicken sajji
سجی (sajji): Balochi salt-marinated whole chicken, slow-roasted until golden
Sajji comes from Balochistan, where shepherds once roasted whole lambs on sticks around an open fire with nothing but salt. In Quetta and Karachi's Balochi restaurants it is now usually a whole chicken, lightly spiced, roasted slowly until the skin is crisp and the meat drips with juice, then served on a heap of rice or with flat kaak bread. It is a festive dish for gatherings and family Sundays. This oven version stays true to the simple style: salt, a little lemon and green papaya, and slow heat. Chef's tip: roast it low first and finish hot; slow cooking keeps the meat juicy while the final blast crisps the skin.
- Total time
- 110 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the chicken
For the rice
To serve
Method
0/7 doneStep 1: Pat the 3 ⅓ lb whole chicken dry inside and out. Prick it all over with a fork, especially the thighs. Use a separate board for raw chicken.
5 minStep 2: Mix 1 tbsp coarse salt, 3 tbsp lemon juice, 1 tbsp raw papaya paste, 1 tsp black pepper, coarsely ground, 1 tsp chilli flakes, 4 cloves garlic and 2 tbsp vegetable oil and rub all over and inside the chicken. Marinate covered in the fridge for at least 4 hours or overnight.
5 minStep 3: Take the chicken out of the fridge 30 minutes before cooking. Heat the oven to 325°F (275°F fan). Tie the legs together and set the bird on a rack in a roasting tin with 100 ml water underneath.
5 minStep 4: Roast for 70 minutes, basting with the pan juices twice.
70 minStep 5: Turn the oven up to 425°F (400°F fan) and roast for 15–20 minutes more, until the skin is golden and crisp. Check the thickest part of the thigh reads 165°F and the juices run clear, with no pink. A common mistake is skipping the thermometer because the skin looks done.
18 minStep 6: Meanwhile, boil the drained 10 ½ oz basmati rice in plenty of water with 1 tsp salt and 1 tsp cumin seeds for 9–10 minutes until just tender. Drain well.
12 minStep 7: Rest the chicken under loose foil for 15 minutes so the juices settle. Spoon the rice onto a platter, pour the pan juices over, set the chicken on top and serve with 1 lemon and 1 onion.
15 min
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 55 g
- Carbs
- 62 g
- Fat
- 17 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chicken sajji take?
- About 110 minutes in total: 15 minutes to prepare and 95 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of lemon juice?
- Lime juice, same amount.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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