Persian-Style Chicken Mortadella (Kaalbaas Morgh)
"Elevate your deli game with this elegant, spice-infused Persian roulade that transforms a humble whole chicken into a sophisticated, chilled masterpiece."
Instructions
Carefully debone the whole chicken, keeping the skin completely intact so it can be rolled and tied later.
In a large bowl, mix the onion juice, crushed garlic, nutmeg, ginger, salt, and ground coriander until well combined.
Add the deboned chicken to the marinade and coat thoroughly on all sides. Cover and refrigerate for 24 hours to allow the flavors to penetrate the meat.
Preheat the oven to 180°C (350°F). Remove the chicken from the marinade and roll it tightly into a compact log with the skin on the outside. Secure firmly with kitchen string at intervals to hold its shape.
Arrange the sliced carrots and onions evenly in the bottom of a baking pan. Pour in the water to create a moist cooking base.
Place the tied chicken on top of the vegetables. Cover the pan tightly and bake for 1½ hours, until the chicken is fully cooked and tender.
Remove from the oven and let the chicken cool completely. Once fully chilled, remove the string, slice neatly, and serve cold or at room temperature.