Balochi Chicken: Piquant Spiced Roast Chicken with Anardana Spiced Sweet Potato Mash

For the sajji masala, grind together:

2 tbsp. cumin seeds
2 tbsp. whole black peppercorns
6 green cardamom pods
3 tbsp. coriander seeds
1/2 tsp each kalanamak (black salt), optional, and sea salt
1 tbsp. lemon juice or 1 tbsp. amchoor (dried mango powder, if available)
1 tbsp. whole fennel seeds

For the chicken:

5kg/3¼lb whole chicken
1/2 tsp salt
1/2 tsp ground black pepper
4 garlic cloves, crushed
2 tbsp. vegetable oil
2 tbsp. sajji masala (as above)

For the mash, combine:

3 sweet potatoes, cooked in an oven until soft, peeled and mashed
2 tsp chaat masala
1 tbsp. chopped coriander leaves
10 mint leaves, chopped
1 green chili, chopped
squeeze of 1/2-lime

Rub the whole chicken with the salt, pepper, 1 tbsp. of sajji masala and crushed garlic.

Preheat the oven to 190°C/375°F/gas mark 5. Put the chicken into a roasting tin and loosely cover with foil. Roast in the oven, basting the chicken with the oil until it is cooked through, the top is golden and the juices run clear when the thickest part of the meat is pierced with a skewer.

Allow the chicken to rest for 5 minutes then cut into quarters. Sprinkle leftover ground sajji and lemon juice over the chicken and serve with the spiced sweet potato mash.

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