Ecomely

Language

Chicken sajji: recipe illustration
Meat

Chicken sajji

A whole chicken marinated in spices and lemon, then roasted slowly, a speciality of Balochistan. Its skin is golden and crisp, and the flesh is fragrant and very juicy.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

505 kcal per serving

Protein
46.3 g
Carbohydrates
2.8 g
of which sugars
1.2 g
Fat
33.2 g
of which saturated fat
7.6 g
Fiber
0.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Make deep cuts in the thighs and breasts of the chicken. Rinse it, then pat dry with paper towel.
  2. In a bowl, mix the juice of one lemon, the garlic, ginger, yogurt, salt and spices.
  3. Rub the chicken inside and out with this marinade, working it into the cuts. Cover and leave to marinate for at least 2 hours in the fridge.
  4. Preheat the oven to 200 °C. Place the chicken on a rack set over a dish, breast side up.
  5. Brush it with oil and bake for 20 minutes at 200 °C.
  6. Lower the oven to 180 °C and continue cooking for 40 minutes, basting every 10 minutes with the cooking juices.
  7. Check that it is cooked through: the juice running from the thigh should be clear.
  8. Let it rest for 5 minutes, carve and serve with the second lemon cut into wedges and sliced onions.

Variations and tips

Wood-fire style. Cook the chicken on a spit or over the barbecue on medium heat, turning often, for the typical smoky flavour.

More ideas

Aloo gosht1 h 50 · 4 serv.Sindhi biryani1 h 45 · 4 serv.Bhindi gosht1 h 40 · 4 serv. · budget-friendlyBrain masala (lamb brain masala)45 min · 4 serv.Chapli kebab35 min · 4 serv.Bannu pulao1 h 20 · 4 serv.Bheja fry (spiced masala brain fry)45 min · 4 serv.Chicken achari (chicken in achar spices)1 h 10 · 4 serv.

Original Ecomely recipe.