The spiced-up ROAST CHICKEN
HOW TO MAKE SAJJI MASALA
In a pestle and mortar or spice grinder, grind 3 tbsp cumin seeds, 2 tbsp black peppercorns, the seeds from 6 green cardamom pods, 3 tbsp coriander seeds, 1 tsp sea salt, 1 tbsp fennel seeds and 1 tbsp amchoor/amchur (dried green mango) powder – from Asian shops and theasiancookshop.co.uk.
PHOTOGRAPHS AND STYLING JOANNA YEE
“Sajji is the native dish of the province of Baluchistan, in the southwest of Pakistan, where food is simple and cooking techniques are rustic. Dishes usually feature spitroast meat or poultry, and sajji is traditionally a large leg of lamb stuffed with pulao rice and slow-cooked over coals. The chicken version is popular, too, and all over Pakistan open-air ovens cook chickens to be topped with spicy sajji masala. My contemporary take on this dish makes a sensational alternative Sunday roast.”