Cardamom Infused Chicken With Rice (Saleek)
This dish is my ultimate comfort food. It's commonly eaten in winter and during the month of Ramadan for the pre-dawn breakfast, but for me it's a regular at least 2 or 3 times a month. Its always served with doggos (Saudi salsa). (Note: in Saudi the thigh and drumstick is not disjointed and is served as one portion).
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DIRECTIONS
- Boil chicken in the water with cardamoms and salt, until soft and tender (1 hour).
- Remove chicken to an oven tray.
- Strain chicken broth into a big bowl and pour back into the cooking pot.
- Add rice to the broth, taste for salt.
- Cook rice till extremely soft and mushy.
- Add milk and simmer for 10 minutes, stirring continually on low heat.
- Heat ghee and mastikah in a saucepan on the stove till mastikah melts (it would not work in the microwave).
- Add melted mastikah to the rice and mix well. Switch heat off close pot and rest for 10 minutes.
- Pop chicken under the grill to redden.
- Place rice onto serving plate arrange chicken over the rice.
- Serve with doggos (recipe #110095) and Arabic salad (recipe #90140).
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