Best 3 Saleeg Recipes

SALEEG

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the chicken, cardamom pods, cinnamon, and whole red onion into a large Dutch oven. Fill with enough water to cover the chicken, and bring to a boil over medium-high heat; boil for 20 minutes. Reserve 4 cups of the resulting chicken stock in a large saucepan.
• Remove the chicken and onion from the Dutch oven and place in a roasting pan. Season the chicken with the dried cilantro, black pepper, and salt; cover with aluminum foil.
• Bake the chicken in the preheated oven for 30 minutes, then remove the foil and continue baking until the chicken becomes golden brown.
• Meanwhile, pour the rice in with the reserved chicken stock. Bring the rice to a boil over high heat, stirring occasionally. once it reaches a boil, cover the saucepan and reduce the heat to low, simmer covered for 15 minutes. Stir the milk into the rice and bring the heat back up to medium-low; cook uncovered until no liquid remains. Serve the rice topped with the chicken and onion.

CARDAMOM INFUSED CHICKEN WITH RICE (SALEEK)

Steps:

• 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).

SALEEG

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the chicken, cardamom pods, cinnamon, and whole red onion into a large Dutch oven. Fill with enough water to cover the chicken, and bring to a boil over medium-high heat; boil for 20 minutes. Reserve 4 cups of the resulting chicken stock in a large saucepan.
• Remove the chicken and onion from the Dutch oven and place in a roasting pan. Season the chicken with the dried cilantro, black pepper, and salt; cover with aluminum foil.
• Bake the chicken in the preheated oven for 30 minutes, then remove the foil and continue baking until the chicken becomes golden brown.
• Meanwhile, pour the rice in with the reserved chicken stock. Bring the rice to a boil over high heat, stirring occasionally. once it reaches a boil, cover the saucepan and reduce the heat to low, simmer covered for 15 minutes. Stir the milk into the rice and bring the heat back up to medium-low; cook uncovered until no liquid remains. Serve the rice topped with the chicken and onion.