Here’s a delicious recipe for Chicken Sajji with Rice and Grilled Vegetables:

Ingredients:

For Chicken Sajji:

• 1 whole chicken, cleaned and patted dry
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• 1 teaspoon turmeric powder
• Skewers for grilling

For Rice:

• 1 cup basmati rice, washed and soaked for 30 minutes
• 2 cups water
• 1 tablespoon butter or ghee
• Salt to taste
• Chopped fresh coriander for garnish (optional)

For Grilled Vegetables:

• Assorted vegetables (such as bell peppers, zucchini, eggplant, mushrooms, cherry tomatoes)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: lemon wedges for serving

Instructions:

For Chicken Sajji:

1. In a small bowl, mix together olive oil, lemon juice, salt, pepper, paprika, cumin powder, coriander powder, garlic powder, ginger powder, and turmeric powder to make a marinade.
2. Rub the marinade all over the chicken, making sure to coat it evenly. Cover and refrigerate for at least 2 hours or overnight for best results.
3. Preheat your grill to medium-high heat. Skewer the marinated chicken onto the skewers, securing it firmly.
4. Place the chicken skewers on the grill and cook for about 30-40 minutes, turning occasionally, until the chicken is cooked through and golden brown.
5. Once cooked, remove the chicken from the grill and let it rest for a few minutes before serving.

For Rice:

1. In a medium saucepan, bring 2 cups of water to a boil. Add salt and butter or ghee.
2. Drain the soaked rice and add it to the boiling water. Stir once, then cover the saucepan with a tight-fitting lid.
3. Reduce the heat to low and simmer for about 15-20 minutes, or until the rice is cooked and fluffy.
4. Once cooked, fluff the rice with a fork and transfer it to a serving platter. Garnish with chopped fresh coriander, if desired.

For Grilled Vegetables:

1. Preheat your grill to medium-high heat.
2. Cut the vegetables into bite-sized pieces. In a bowl, toss the vegetables with olive oil, salt, and pepper until evenly coated.
3. Place the vegetables on skewers or a grill basket to prevent them from falling through the grill grates.
4. Grill the vegetables for about 10-15 minutes, turning occasionally, until they are tender and lightly charred.
5. Once cooked, remove the vegetables from the grill and transfer them to a serving platter.

Serving:

Serve the grilled Chicken Sajji with cooked rice and grilled vegetables on the side. Optionally, serve with lemon wedges for squeezing over the chicken and vegetables for added flavor. Enjoy your flavorful and satisfying meal!