Saudi Recipe: Saleeg سليق

1 Chicken cut into pieces

1 cinnamon stick

6 cardamom pods

1 cube Maggi Chicken stock

salt to taste

Black pepper to taste

1 whole white onion

6 cups of water

Boil all ingredients listed above in a Dutch oven for a least  1 hour.

Meanwhile, soak 2 cups of short-grained Egyptian rice for a half hour before cooking.

When chicken is cooked and the broth is flavorful, remove the chicken from the pot and sprinkle with coriander, salt and pepper.

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Drizzle with ghee or butter. Place in pre-heated oven until golden. Set aside.

In another pot, add 3 cups of broth, 1 and a half cups of rice and 1/2 cup ghee or butter. Bring to a boil and continue to cook on low heat, stirring occasionally, until rice is very soft.  Add extra broth as needed.

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Add 1 and a half cups of milk and continue cooking until a porridge-like consistency is reached.

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Serve rice on a platter, top with chicken and drizzle with butter or ghee.

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Enjoy!

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