Baked Sajji Chicken#Improv

Sajji Chicken is a popular dish of Balochistan.  This is a whole baked chicken with caramelized onions with a stuffing of nutty  rice.  It's a specialty of the nomadic tribes.  This chicken preparation  has a flavorful spice mix.  

It's an excellent party dish which absolutely delicious.

Ingredients 

For the  Chicken Marination
1 Whole Chicken With Skin ( about 11/4 Kg)
3 Tablespoons Heaped Ginger Garlic Paste
3 Tablespoons Vinegar or lemon juice
3 Tablespoons Lemon Juice

1 Teaspoon Black Pepper Powder
Salt to taste

For the Sajji Masala 

To Dry Roast and then powder
2 Dried Red Chillies
2 Brown Cardamoms
2 Teaspoon Dried Pomegranate seeds/ Anardana
2 Teaspoons Cumin seeds
1 Teaspoon Saunf/Fennel seeds
1 Teaspoon Coriander seeds
1 Teaspoon Black Peppercorns

For Nutty Rice
2 Medium Onions - sliced
¼ Cup Cashew nuts
¼ Cup Raisins
¼ Cup Blanched Almonds
Whole Spices
½  Teaspoon Cumin seeds

8 Black peppercorns 
2 Brown Cardamom 
3 Cloves 

1 Stick Cinnamon
1 Chicken Stock Cube
2 Cups  Basmati Rice
Salt to taste 

¼ Teaspoon Yellow food color
1/3 Cup Oil

2 Boiled Eggs

Method
For the  Chicken Marination

Mix all the given ingredients  in a bowl, rub the  whole  chicken with the  marinade  inside and out very well.  Cling wrap and leave it overnight in the refrigerator to marinate.

Roast each spice separately till it releases an aroma and then powder them in a spice blender to fine powder. 

Sajji Masala is ready.

Next morning take the chicken out from the refrigerator and place it in a big Pyrex dish along with the marinade. Rub half of the ground spice mix all over chicken, cover and and leave it out for 30 minutes on the kitchen counter.

Preheat oven to 175°C. Cover the  dish with an aluminium foil and bake it for an hour.  

As the Chicken is getting baked let's make the

For Nutty Rice  

Wash and soak rice, keep it aside

In a big pot/vessel  heat oil, fry all the nuts and raisins till the are light golden.  With a slotted spoon remove them  on to a kitchen towel .  Now  fry  onions, until golden brown. Once the onions are golden brown, add all the whole spices and saute them for a minute.  

Drain out the water from the rice, a fry for a minute then add double the quantity water, stock cube, salt to taste, food color, stir  lightly and bring it to a rolling boil.  Let it boil on high flame for2 - 3 minutes, lightly give it a stir. Cover and let cook for about 20-25 minute or till the rice is done still firm. Let is cool a little and then fluff it with a fork. Keep aside.

After an hour take out the chicken, spread the cooked rice all around it and stuff some in the cavity, along with the boiled eggs and half of nuts and raisins. Drizzle some olive oil over chicken,  sprinkle the remaining  spice mix over the chicken. Bake at 175°C for  another 15-20 minutes uncovered.  Serve Sajji Chicken  hot with a sprinkle of the remaining nuts and raisins.  I served this in a big platter with blanched french beans.

Enjoy this juicy and perfectly Baked Sajji Chicken!!!

Labels : Whole Chicken, Chicken, Baked,  Nuts, Raisins, Balochistan, Rice, Egg, Improv Cooking Challenge, Main course 

Check out what the other bloggers have made!

Improv Cooking Challenge: May 2020

Ingredients: Meat and Nuts

• Baked Sajji Chicken by Sneha’s Recipe
• Grilled Chicken Salad with Walnut Vinaigrette by A Day in the Life on the Farm
• Larb Lettuce Cups by Palatable Pastime
• Chicken Pad Thai by Making Miracles
• Ghanian Kyinkyinga Kebabs by Pandemonium Noshery
• Thai Cashew Beef by Cookaholic Wife
• Almond Chicken by Sid’s Sea Palm Cooking

Flan De Leche Condensada#BakingBloggers

Flan De Leche Condensada - Condensed Milk Flan is a dessert of Spain.   We had this dessert there and enjoyed it so much. Much more than me my hubby who has a sweet tooth and wants a dessert after every meal enjoyed this dessert. 

It's so quick and easy to create the exquisite dessert at home. This if baked perfectly, it will slice also perfectly. Do not over bake or else it will be hard, not soft and delicious.

Ingredients 

500 Ml Whole Milk
220 Grams Condensed milk
5 Eggs
1 Teaspoon Heaped Vanilla Essence
For the Caramel 1/2 Cup Sugar
1/4 Cup Water

Method 
For the Caramel

In a heavy bottom pan heat the sugar till it starts to caramelize till dark golden, Now take this off flame add the water and  cover with a lid so that is does not splutter.  As soon as you add the water the caramel will freeze. Place it back on low flame, take off the lid and let it melt again completely. 

As soon as it melts pour this hot liquid into the pyrex dish or which pan you are baking  it in, swirl it well to coat the base. I used two one big dish and another small one.  Let this cool completely.  As this is cooling let's make our  Flan De Leche Condensada

First pre heat the oven to  200º C .  Fill a baking oven tray with hot water until it covers an inch of  the height of the mold. Place it in the oven to boil. 

In a large bowl, with a hand whisk, whisk  the eggs lightly then add the  whole milk, condensed milk and whisk  till mixed , without creating too much foam.  Pour this into the cooled caramel coating dish/pan and cover them with aluminum foil and put them in the oven on the tray with water for approximately 50-60 minutes. 

The time depends a little on the size of the mold  the smaller one took around 30 to 35 minutes whereas the big one took about an hour or so to bake.

After 50  to 55 minutes you can try a knife to see if they are fully set. If it comes out clean they will be ready, if not leave them a little more time. 

Let cool to room temperature.  Then cling wrap them and refrigerate overnight. 

The next day, wet a towel with hot water and cover the base of the tin or dish and carefully un mold  it on a serving plate. 

Enjoy this yummy Flan De Leche Condensada.

Labels: Spain, Milk, Condensed Milk, Vanilla essence, Baked, Dessert, Baking Bloggers 

Do check the other recipes that our group Baking Bloggers have baked for the May 2020 - Recipes of  Spain

Basque Chicken from Palatable Pastime
Catalan Coca from A Day in the Life on the Farm
Crispy Oven Roasted Spanish Potatoes from Making Miracles
Flan De Leche Condensada from Sneha's Recipe
Fried Milk from CookaholicWife
Magdalenas (Spanish Muffins) from Tara's Multicultural Table
Patatas Panaderas from Karen's Kitchen Stories
Pescado al Horno con Gambas from Culinary Adventures with Camilla
San Marcos Cake from Pandemonium Noshery
Spanish Olive Oil Muffins (Magdalenas) from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Tarta de Santiago from Caroline's Cooking
Vegetarian Empanadas with Beans from Cook with Renu 

Rosemary & Garlic Baked Potato With Sour Cream#BakingBlogger

Potato is a star ingredient, it can be eaten boiled, mashed, fried, baked and there is no one in this whole wide world who doesn't like potatoes. This is a such a comfort food. 

Serves 2
Ingredient
2 Large Potatoes
4 Cloves Garlic - thinly sliced
Olive Oil to smear on potatoes
2 Tablespoons Butter
100 Grams Fresh Cream + Salt + Chili Flakes
Fresh Rosemary
Black Pepper  powder
Grated Parmesan
Dollop of Sour Cream
Method 

Scrub the potato and cut the potato in slices. 

Slice the garlic and insert into the every slices of potato

Smear the potato with olive oil.

 Spread butter over the potato

 In a add the sour cream with rosemary, salt and chilli flakes. mix well,  pour this into potatoes. 

Spread pinch of pepper and grate some Parmesan cheese. 

Bake it in , 220°C preheated oven and bake for 55 -60 minutes. 

 Enjoy!!

Labels : Potato, Baked, Baking Bloggers, Vegetarian, Vegetable, Starters, Sour Cream, Rosemary, Garlic, Gluten Free  

Baking Bloggers

April 2020: Herbs

• • Baked Spaghetti with Sausage and Meatballs from Palatable Pastime
  • Ham & Cheddar Parsley Biscuits from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
  • Ham and Herbed Potatoes Au Gratin from Making Miracles
  • Herb Roasted Chickpeas from Cook with Renu
  • Herbed Chicken with Charred Romaine Salad from A Day in the Life on the Farm
  • No Knead Herb Bread from Karen's Kitchen Stories
  • Oven-Braised Rabbit with Herbed Dumplings from Culinary Adventures with Camilla
  • Quiche Lorraine with Herbs from Sid's Sea Palm Cooking
  • Sage and Caramelized Onion Sourdough Bread from Caroline's Cooking
  • Rosemary & Garlic Baked Potato With Sour Cream from Sneha's Recipe
  • Tomato Salad Topped Baked Spinach Frittata from Food Lust People Love

Beef Empanadas#Foodieextravaganza

There are as many variations of empanadas, these are Venezuela style and the pastry is made with oil.   You can fill the little pastries with fresh cheese, minced meat or any combination of veggies and beans. These make a filling breakfast or a wonderful evening snack.

Makes 10 - 12
Ingredients
For the Pastry
300 Grams All Purpose Flour
1 Teaspoon Level Salt
120 Ml  to 125 Ml  Cold Milk
100 Ml  Vegetable Oil

For the Mince Filing 
2 Tablespoon Olive Oil
500 Grams Boiled Beef Mince
1 Medium Onion - finely chopped
3 Cloves Garlic cloves - finely chopped
½ Inch Garlic - finely chopped
3 Red Chillies - finely chopped
2 Teaspoons Heaped Homemade Curry Powder
Salt to Taste
¼ Teaspoon Garam Masala powder
Other Ingredients  
½ Cup Pizza Sauce
1 Egg - beaten -  for brushing pastry

Method
For the pastry

Combine the flour, oil and salt in a mixing bowl

Rub the oil into the flour until it forms fine crumbs. 

Add enough cold milk to form a soft dough. Set aside in the fridge to rest for an hour.

For the filling

Heat oil in a large pan, Add the chopped onions, green chillies. garlic and ginger and fry till translucent. Add the boiled mince, salt and curry powder fry for about two minutes until brown. Cover and let it cook on low flame for 5 to 7 minutes. Add the garam masala powder and mix well.  the lid, till its dry.  Taste for salt and add if needed. Keep it aside to cool completely. Mix in the pizza sauce  well. It's ready. 
To fill the Empanadas

 Take the pastry out of the fridge, and on a lightly floured work surface, roll out a thin sheet.

 Using a 5 inch circle cutter , cut out discs of pastry.

On one half of the pastry circle place a heaped tablespoon of the filling

brush the edge with egg

fold over, crimp the edges together. 

Arrange them on a lined baking tray . Keep this in the fridge to chill for at least an hour. 

Brush with egg and bake at 180°C it in a preheat the oven

for 20 to 25 minutes or until golden.

They are ready to enjoy!!

Delicious!!
Labels : Beef, Mince, Foodie Extravaganza Party, Baked, Breakfast, Starters, Appetizer, Venezuela, International Cuisine

This month my Foodie Extravaganza we are sharing empanada recipes a theme given by our host, Sue of Palatable Pastime.
Check out all the other empanadas recipes:

Argentine Beef Empanadas from Making Miracles
Beef Empanadas from Sneha's Recipe
Easy Cornish Pasties from Food Lust People Love
Easy Empanadas from A Day in the Life on the Farm
Empanadas de Atún (Argentinian Tuna Empanadas) from Culinary Adventures with Camilla
Empanadas de Picadillo from Karen's Kitchen Stories
Indian Spiced Empanadas from Sara's Tasty Buds
Spiced Potato Empanadas from Palatable Pastime

Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!