Cherry & Dennis Helper Habitat

Pakistani Chicken Sajji

巴基斯坦俾路支慢烤全雞 Sajji

Pakistani Chicken Sajji — finished dish

Total time: 350 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

A whole chicken is simply marinated with lemon, salt and black pepper, roasted until bronzed and served with cardamom-raisin rice.

01

Ingredients

Main ingredients

1.8 kg whole chicken
400 g basmati rice
2 pieces lemons
60 g raisins
650 ml chicken stock

Chicken marinade

2.5 tsp salt
2 tsp coarsely ground black pepper
2 tbsp white vinegar
3 tbsp lemon juice

Rice seasoning

5 pieces green cardamom
1 tsp cumin seeds
1 tbsp cooking oil
1 tsp salt

Pakistani Chicken Sajji — ingredients

02

Tools

cutting board
knife
mixing bowls
oven
baking tin
measuring cup

Pakistani Chicken Sajji — tools

03

Steps

Pakistani Chicken Sajji — Remove giblets, pat the chicken dry inside and out, and trim excess fat

Step 1

Remove giblets, pat the chicken dry inside and out, and trim excess fat

Remove giblets, pat the chicken dry inside and out, and trim excess fat.

Pakistani Chicken Sajji — Make shallow cuts through the thickest thigh meat without hitting bone

Step 2

Make shallow cuts through the thickest thigh meat without hitting bone

Make shallow cuts through the thickest thigh meat without hitting bone.

Pakistani Chicken Sajji — Mix lemon juice, vinegar, salt and black pepper

Step 3

Mix lemon juice, vinegar, salt and black pepper

Mix lemon juice, vinegar, salt and black pepper.

Pakistani Chicken Sajji — Rub marinade over the skin and cavity; refrigerate four hours

Step 4

Rub marinade over the skin and cavity; refrigerate four hours

Rub marinade over the skin and cavity; refrigerate four hours.

Pakistani Chicken Sajji — Bring chicken out for 30 minutes and preheat oven to 200°C

Step 5

Bring chicken out for 30 minutes and preheat oven to 200°C

Bring chicken out for 30 minutes and preheat oven to 200°C.

Pakistani Chicken Sajji — Tie the legs and set chicken breast-side up on a rack

Step 6

Tie the legs and set chicken breast-side up on a rack

Tie the legs and set chicken breast-side up on a rack.

Pakistani Chicken Sajji — Roast 20 minutes until the skin begins to bronze

Step 7

Roast 20 minutes until the skin begins to bronze

Roast 20 minutes until the skin begins to bronze.

Pakistani Chicken Sajji — Reduce to 180°C and roast 50 to 60 minutes, rotating once

Step 8

Reduce to 180°C and roast 50 to 60 minutes, rotating once

Reduce to 180°C and roast 50 to 60 minutes, rotating once.

Pakistani Chicken Sajji — Rinse basmati, soak 20 minutes and drain

Step 9

Rinse basmati, soak 20 minutes and drain

Rinse basmati, soak 20 minutes and drain.

Pakistani Chicken Sajji — Fry cardamom and cumin in oil; add rice, stock, salt and raisins and cook

Step 10

Fry cardamom and cumin in oil; add rice, stock, salt and raisins and cook

Fry cardamom and cumin in oil; add rice, stock, salt and raisins and cook.

Pakistani Chicken Sajji — When breast and thickest thigh both reach 74°C, remove and rest 15 minutes

Step 11

When breast and thickest thigh both reach 74°C, remove and rest 15 minutes

When breast and thickest thigh both reach 74°C, remove and rest 15 minutes.

Pakistani Chicken Sajji — Spread rice on a platter, add whole or carved chicken and spoon over roasting juices

Step 12

Spread rice on a platter, add whole or carved chicken and spoon over roasting juices

Spread rice on a platter, add whole or carved chicken and spoon over roasting juices.

Common mistakes

Measuring only near bone or skipping the rest gives a false doneness reading and loses juices; check the thickest breast and thigh meat.

Tips

Sajji seasoning is deliberately simple; bronze at high heat, then finish lower without heavy curry powders.