Balochi Sajji — بلوچی سجی
Sajji is the crown of Balochi cuisine — a whole chicken or leg of lamb marinated simply in salt, skewered and slow-roasted beside an open fire until smoky and tender. Traditionally served with kaak bread and a squeeze of lemon.
Ingredients
- 1 whole chicken (about 1.2 kg)
- 2 tbsp rock salt
- 1 tbsp lemon juice
- 1 tsp green papaya paste (natural tenderiser)
- Fresh coriander, to serve
- Lemon wedges, to serve
Method
- Wash the chicken and pat dry. Make deep cuts into the flesh so the salt reaches inside.
- Rub generously with rock salt, lemon juice and papaya paste. Rest for at least 2 hours (overnight is better).
- Skewer the chicken and roast slowly beside — not over — a low charcoal fire, turning often, for about 1.5 hours until the juices run clear.
- Rest for 10 minutes, scatter with coriander and serve with kaak and lemon wedges.