joojeh kabob roast chicken

• annokset: SERVES 4
• kokonaisaika: Requires overnight marin

Ainekset

1 whole chicken (3½ to 4 pounds)

Kosher salt

½ teaspoon saffron threads, ground and bloomed (see this page)

1 tablespoon tomato paste

1/4 cup freshly squeezed lime or lemon juice

1-1/2 cups plain yogurt or buttermilk

1 yellow onion, thinly sliced

2 garlic cloves, finely grated

½ teaspoon coarsely ground black pepper

Basic Crispy Rice (this page), for serving

Garlic and Herb Labne (this page), for serving

Shirazi Salad (this page), for serving

Ohjeet

The day before you plan to cook, spatchcock the chicken and generously season it with salt on both sides. Let the chicken sit at room temperature while you prepare the marinade.

In a 1-gallon zip-top plastic bag, whisk together the bloomed saffron, tomato paste, and lime juice until evenly combined. Add 2 tablespoons (18g) kosher salt and the yogurt, onion, garlic, and pepper. Add the chicken. seal the bag, and squish the yogurt all over the chicken. Place it on a rimmed plate and refrigerate. If you're so inclined, over the next 24 hours you can turn the bag so every part of the chicken gets marinated, but it's not essential.

An hour before cooking, remove the chicken from the yogurt and scrape off any aromatics. Bring the chicken to room temperature.

Adjust an oven rack to the center position and preheat to 425°F.

Arrange the chicken, breast-side up, on a wire rack set over a sheet pan (line the pan with parchment to make cleanup easier). Cook until the chicken is a dark golden brown and the juices run clear when you cut between the leg and the thigh, about 45 minutes. (Loosely cover the chicken with a piece of foil for the last 10 minutes if the skin is getting too dark.)

Let the chicken rest for 5 minutes before serving with crispy rice, garlic and herb labne, and Shirazi salad.

Muistiinpanot

VARIATION

To grill Joojeh Kabobs, marinate 2 to 3 pounds of seasoned boneless, skinless chicken thighs cut into 1/2-inch pieces overnight. Remove from the marinade and thread onto metal or bamboo skewers. Grill over medium- high heat until cooked through and gloriously charred and golden on the surface, about 5 minutes per side.

Recipe from good things, by samin nosrat.