Saudi Arabian · Chicken

Saleeg

Name: Saleeg
Cuisine: Saudi Arabian
Ingredients: 1.2 kg Bone-in chicken legs; 150 g Onion; 5 Green cardamom pods; 1 Cinnamon stick; 9 g Salt; 1.5 litres Water; 350 g Short-grain rice; 750 ml Whole milk; 50 g Ghee; 2 g Ground black pepper

Servings

Ingredients

Bone-in chicken legs1 ¼ kg
Onion150 g
Green cardamom pods5
Cinnamon stick1
Salt9 g
Water1 ½ litres
Short-grain rice350 g
Whole milk750 ml
Ghee50 g
Ground black pepper2 g

Original recipe serves about 4.

Method

1
Place the chicken, quartered onion, cardamom, cinnamon, salt and water in a pot. Bring to a boil, skim, then cover and simmer for 35–45 minutes, until the chicken reaches 74°C.
2
Lift the chicken onto a roasting tray. Strain the broth and measure 1 litre into a saucepan. Add the rinsed rice and simmer gently for 20–25 minutes, stirring frequently, until very soft.
3
Add the milk gradually and cook for 15–20 minutes more, stirring, until the rice becomes creamy and spoonable. Stir in 30 g ghee.
4
Heat the oven grill. Brush the chicken with the remaining ghee mixed with the pepper and grill for 5–8 minutes until golden and hot throughout. Divide the creamy rice among four plates and top with the chicken.

Recipe source: TheMealDB