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!

Yield: 1
Prep Time: 30 minutes
Cooking Time: 1 hour

You'll Need:

  • 1 whole chicken

For the marinade:

  • 2 tbsp plain yogurt
  • 1 egg
  • 1 tsp grated garlic
  • 1 tsp grated ginger
  • 1 tsp ground turmeric
  • 2 tsp chili powder
  • 2 tsp ground cumin
  • 1 tsp garam masala
  • 2 tsp salt
  • 1 pinch of nutmeg
  • 2 tbsp olive oil
  • juice of ½ lemon

For the stuffing:

  • 1 chili pepper, sliced
  • 2 red onions, diced
  • 1 orange, diced
  • ¼ cup raisins
  • 2 tbsp sliced almonds

For the hasselback slits:

  • orange slices
  • green bell pepper slices
  • halloumi cheese slices

For the masala fries:

  • 4 medium potatoes
  • remaining marinade
  • 1 egg
  • 2 tbsp corn starch

Here's How:

1. Make incisions in the chicken with a knife, starting at the breast and working down to the thighs.

2. 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.

3. Combine the ingredients for the stuffing and spoon the mixture inside of the chicken.

4. Fill the hasselback slits in the chicken with orange slices, halloumi cheese slices, and green bell pepper slices.

5. 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.

When you take this chicken out of the oven and take your first bite, you will have the sensory explosion of a lifetime. Crispy, aromatic skin, and perfectly moist, tender meat. But the real star of the show is the marinade with all those gorgeous herbs and spices!

Get the recipe for the Marinated Fried Chicken featured in the bonus video.

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