Sajji-Style Roast Chicken with Saffron Rice
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Ingredients
- 1 whole chicken, spatchcocked
- 350 g basmati rice
- 100 g natural yoghurt
- 5 garlic cloves
- 15 g fresh ginger, grated
- 1 tsp chilli powder
- 0.5 tsp saffron strands
- 2 tbsp ghee
- 1 lemon
Nutrition (per serving)
- Calories
- 1027 kcal
- Protein
- 74.3 g
- Carbohydrate
- 72.9 g
- of which sugars
- 2.8 g
- Fat
- 48.1 g
- of which saturates
- 16.3 g
- Fibre
- 2.8 g
- Salt
- 0.76 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Mix the natural yoghurt, garlic cloves, fresh ginger, chilli powder and the juice of the lemon, then rub all over the spatchcocked chicken.
- 2
Leave to marinate for 20 minutes while you soak the saffron strands in 2 tbsp warm water.
- 3
Place the chicken on a roasting tray and roast for 45-50 minutes, until the skin is deeply golden and the juices run clear with no pink meat at the thickest part of the thigh.
- 4
Meanwhile, rinse the basmati rice and cook in plenty of boiling water for 10-12 minutes until tender, then drain.
- 5
Melt the ghee in the rice pan, return the drained rice and stir through the saffron water until streaked gold.
- 6
Rest the chicken for 5 minutes, then carve and serve on top of the saffron rice.
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