Baluchi-style chicken sajji

Sajji is the native dish of the province of Baluchistan – here, food is simple and cooking techniques rather rustic. Dishes usually feature spit-roasted 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 also popular, and all over Pakistan large open-air ovens cook chickens to be topped with spicy sajji masala. My contemporary take on this dish can be an alternative to a traditional Sunday roast.