Cardamom Infused Chicken With Rice (saleek)

Total Time: 21 mins Preparation Time: 20 mins Cook Time: 1 min

Ingredients

• 1 1/4 kg chicken, with skin on, disjointed and washed
• 4 cups water
• 7 green cardamoms (peel the skin slightly so seeds can fall out)
• 2 teaspoons salt (to taste)
• 3/4 cup basmati rice
• 2 cups milk
• 3 tablespoons ghee
• 2 pieces gum arabic (mastikah do not leave it out)

Recipe

• 1 boil chicken in the water with cardamoms and salt, until soft and tender (1 hour).
• 2 remove chicken to an oven tray.
• 3 strain chicken broth into a big bowl and pour back into the cooking pot.
• 4 add rice to the broth, taste for salt.
• 5 cook rice till extremely soft and mushy.
• 6 add milk and simmer for 10 minutes, stirring continually on low heat.
• 7 heat ghee and mastikah in a saucepan on the stove till mastikah melts (it would not work in the microwave).
• 8 add melted mastikah to the rice and mix well. switch heat off close pot and rest for 10 minutes.
• 9 pop chicken under the grill to redden.
• 10 place rice onto serving plate arrange chicken over the rice.
• 11 serve with doggos (saudi salsa (zalaata or doggos)) and arabic salad (arabic salad).