Saudi Saleeg (سليق سعودي)
Saudi Saleeg (سليق سعودي)
Description
Experience the rich and comforting taste of authentic Saudi Saleeg, a creamy rice dish with tender chicken, infused with aromatic spices and served with a fresh tomato salsa.
Ingredients
⇵
For Cooking the Saleeg
Chicken Marinade
For Cooking Chicken
Dakkous (Tomato Salsa)
For Drizzling
Instructions
-
In a pot with lukewarm or room temperature water, add the Chicken, Onions, Garlic, and Celery. Bring it to a boil and remove any foam that appears on the surface.
-
Add the Whole Spices, cover the pot, reduce the heat, and let it cook for 45 minutes.
-
Halfway through, open the pot and season the Broth with Salt.
-
After the chicken cooks, remove it to a baking sheet, brush it with the Marinade, and grill it under the broiler until it browns and crisps up.
-
Coarsely chop all the Dakkous ingredients and set them aside.
-
For the Saleeg, in a pot over high heat, add the Ghee, Mastic Gum, and Cardamom Pods. Add the Rice and toast it for one minute.
-
Add the Chicken Broth to the rice and mix well. Cover it and let it boil on high heat for 3 minutes until the Rice absorbs 3/4 of the broth.
-
The broth should be plentiful. Then, add the Milk and Thick Cream, adjust the Salt, cover, reduce the heat to low, and let it cook slowly for 30 minutes.
-
Stir it every 10 minutes. The consistency should be similar to Keshk or Rice Pudding, and the rice should be mushy and loose, not firm; this is its traditional texture. If the consistency becomes too thick, add more Broth.
-
After transferring the Saleeg to a serving dish, heat some Ghee with Mastic Gum and drizzle it over the top of the Saleeg.
-
Arrange the Chicken on top of the Saleeg and serve it with the Dakkous.
Related Recipes
