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Recipe

Chicken Sajji

2 h 15 min · Serves 4 · Pakistani

Why make it

A whole chicken rubbed with garlic, pepper and raw papaya, then roasted with a fragrant rice and raisin stuffing until the skin is deep gold. A showpiece dinner made in a home oven.

Serves 4

You’ll need

  • 1.4 kg whole chicken, skin on, cleaned and patted dry
  • 2 tbsp raw papaya paste (or 1 tbsp meat tenderiser)
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 3 tbsp lemon juice
  • 2 tsp salt, for the marinade
  • 1 tsp black pepper, coarsely crushed
  • 1 tbsp coriander powder

+ 17 more in the full recipe
1

Step 1 of 10

Pat the chicken dry. Make deep slashes in the thighs, drumsticks and breast, then pierce the skin all over with a fork so the marinade can get in.
2

Step 2 of 10

Mix the papaya paste, ginger, garlic, lemon juice, salt, pepper, coriander, cumin, chilli flakes, turmeric and oil into a thick paste. Rub it over the chicken, inside the cavity and into every slash.
3

Step 3 of 10

Cover and refrigerate for at least 4 hours, or overnight for the best flavour. Take the chicken out 30 minutes before roasting.
4

Step 4 of 10

Bring a large pot of salted water to the boil. Add the drained rice and boil for 5 to 6 minutes until the grains are about 70 per cent cooked, with a firm white core when bitten. Drain well and spread out on a tray to steam dry.
5

Step 5 of 10

Heat the ghee in a pan over medium heat. Fry the onion for 6 to 7 minutes until golden, then add the cumin seeds, cardamom and cloves and stir for 30 seconds.

The last 5 steps are in the full recipe.

Cook’s tip

Do not pack the stuffing tightly. Loose rice heats through evenly and reaches a safe temperature.

Ready to cook?

Chicken Sajji

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 Get the full recipe