Stuffed Hasselback Chicken Chargha
Chargha is a chicken dish from Pakistan where a whole chicken is marinated in an aromatic sauce made with different spices that are mixed with yogurt to help tenderize the meat and lock in moisture. To up the flavor factor and make it even crispier, we added a mouthwatering stuffing and then went the hasselback route and filled the slits with slices of halloumi cheese, bell pepper, and orange. This will be the most succulent chicken dish you've ever had, and might even become your new Sunday dinner favorite!
Equipment
- Tagine or Dutch oven
Ingredients
- 1 whole chicken
- 2 tbsp plain yogurt for the marinade
- 1 egg for the marinade
- 1 tsp grated garlic for the marinade
- 1 tsp grated ginger for the marinade
- 1 tsp ground turmeric for the marinade
- 2 tsp chili powder for the marinade
- 2 tsp ground cumin for the marinade
- 1 tsp garam masala for the marinade
- 2 tsp salt for the marinade
- 1 pinch nutmeg for the marinade
- 2 tbsp olive oil for the marinade
- 0.5 lemon juice, for the marinade
- 1 chili pepper sliced, for the stuffing
- 2 red onions diced, for the stuffing
- 1 orange diced, for the stuffing
- 0.25 cup raisins for the stuffing
- 2 tbsp sliced almonds for the stuffing
- orange slices for the hasselback slits
- green bell pepper slices for the hasselback slits
- halloumi cheese slices for the hasselback slits
- 4 medium potatoes for the masala fries
- 1 egg for the masala fries
- 2 tbsp corn starch for the masala fries
Instructions
- Make incisions in the chicken with a knife, starting at the breast and working down to the thighs.
- Combine the ingredients for the marinade in a large bowl. Transfer the chicken to the bowl and rub the marinade into the entire chicken until it's evenly coated. Let the chicken marinate for about 1 hour.
- Combine the ingredients for the stuffing and spoon the mixture inside of the chicken.
- Fill the hasselback slits in the chicken with orange slices, halloumi cheese slices, and green bell pepper slices.
- Transfer the stuffed hasselback chicken chargha to a tagine or Dutch oven and cook uncovered in a preheated oven at 325°F for 1 hour.
- For the masala fries, cut the potatoes into fries, mix the rest of the marinade with the egg and corn starch, and pour the mixture over the potatoes. Fry the marinated fries in hot oil for about 5 minutes.
