saleeg

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 20 mins


• 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.