Add a photo

Saleeg

By: Joud  
"This is a traditional Saudi main dish, made of rice with chicken or meat served with it."

Rating: This weblink has been rated 3 times with an average star rating of 4.0 Read Reviews (3)

Rate/Review | 96 people have saved this

Prep Time:
10 Min
Cook Time:
1 Hr 10 Min
Ready In:
1 Hr 20 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 6 servings
 

Ingredients

  • 3 pods black cardamom
  • 1 cinnamon stick
  • 1 medium red onion
  • 1 (3 1/2) pound chicken, split in half lengthwise
  • 1 teaspoon dried cilantro
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 2 cups long grain white rice
  • 3 cups milk

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. Bake the chicken in the preheated oven for 30 minutes, then remove the foil and continue baking until the chicken becomes golden brown.
  5. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 865 | Total Fat: 42.7g | Cholesterol: 208mg

ADVERTISEMENT

 

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 19, 2007 by TOBRETH 
Good. Served to company and they all liked it too. It does not say whether to include the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 12, 2008 by Brittskydoodlepoodlepie 
I enjoyed this recipe because it was very easy to make and had a unique and subtle flavor. I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 28, 2009 by always_hungry 
Fragrant and delicous. The milk makes the rice rich, but not heavy. MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?