Chicken sajji
Not every chicken dish can match the fame of Pakistan's Balochistan province's signature dish, sajji! A whole chicken is rubbed with salt, skewered, and cooked over an open flame in a technique called sajji, also called balochi sajji. Although lamb or goat are typically used to make it, chicken has recently become more and more popular as well. While the meat in chicken sajji is roasted and skewered like that of rotisserie chicken, it is spiced differently with garam masala and chaat. Since the chicken is typically cooked over an open fire for the entire night, it should be exceptionally juicy and tender. Crispy skin and a smoky flavor characterize the delicious dish known as chicken sajji.
