Ingredients
One whole chicken; 2 tbsp of cumin seeds; 1 tbsp of chili flakes; 2 tsp of salt; 1 tsp of black pepper; 1 tbsp of garlic powder; 1 tbsp of onion powder; and 2 tbsp of olive oil
Preparation and Cooking
- Clean the chicken thoroughly and dry using a paper towel.
- In a small bowl, mix together cumin seeds, chili flakes, salt, pepper, garlic powder, and onion powder. Then rub the chicken with olive oil, then sprinkle the spice mixture all over the chicken and well-coat.
- After putting the chicken in a roasting tray, place it inside the wood fired oven in Area E and roast for about 1-1.5 hours at 170-190oC (under without flame radiation), or until the skin is crispy and browned. Slow cooking in Area G (while the door is closed and at around 110-130oC) for a longer period of time (2-3 hours) is also recommended.
- Once cooked, let the chicken rest for about 10 min before carving and serving.
- It is served with flatbread and fresh salad on the side, and bulgur and rice pilaf.
Hints and Comments
- Many Uyghur dishes are very similar to Turkish dishes due to the historical connections. This dish can also be used as a side dish or topping for Uyghur Polo (Uyghur Pilaf)