Cardamom Infused Chicken with Rice Saleek
Immerse yourself in the rich and aromatic flavors of the Middle East with this exquisite Cardamom Infused Chicken with Rice Saleek. This comforting dish pairs tender, slow-simmered chicken—infused with the warm spices of cardamom, cinnamon, cloves, and bay leaves—with a velvety, creamy rice that’s delicately cooked in a savory blend of chicken broth and milk. The roasted, butter-brushed chicken adds a golden, crispy finish, elevating this traditional recipe to a dinner table centerpiece. Perfect for cozy family meals or special gatherings, this recipe captures the essence of soulful cooking with its rich palette of flavors and irresistible textures. Serve it with a garnish of fresh parsley or a dash of black pepper, and watch as it becomes a household favorite!
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Recipe Information
Ingredients
- 1 kg Chicken (whole or cut into pieces)
- 6 pods Cardamom pods
- 2 leaves Bay leaves
- 1 stick Cinnamon stick
- 4 pieces Cloves
- 1 large Onion (quartered)
- 4 cloves Garlic cloves
- 2 cups Short-grain rice
- 3 cups Whole milk
- 2 tbsp Butter
- 2 tsp Salt
- 2 tbsp Vegetable oil
- 6 cups Water
- 0.5 tsp Ground black pepper
Instructions
1. In a large pot, heat the vegetable oil over medium heat. Add the quartered onion, garlic cloves, bay leaves, cardamom pods, cinnamon stick, and cloves, and sauté until aromatic, about 2-3 minutes.
2. Add the chicken to the pot and sear on all sides until lightly browned. Pour in 6 cups of water, add 1 teaspoon of salt, and bring to a boil. Skim off any foam that rises to the surface.
3. Reduce the heat to low, cover the pot, and simmer for 45-50 minutes, or until the chicken is tender and fully cooked.
4. While the chicken is cooking, rinse the rice under cold water until the water runs clear. Set aside.
5. Once the chicken is cooked, remove it from the pot and strain the broth to remove the spices and aromatics. Reserve the strained broth.
6. Heat 2 tablespoons of butter in a heavy-bottomed pot over medium heat. Add the rinsed rice and toast for 2-3 minutes, stirring constantly.
7. Add 4 cups of the reserved chicken broth and 3 cups of milk to the rice. Season with 1 teaspoon of salt and 1/2 teaspoon of ground black pepper. Stir well and bring to a simmer.
8. Reduce the heat to low, cover the pot, and cook the rice for 25-30 minutes, stirring occasionally, until it reaches a creamy consistency similar to risotto. Add additional broth if needed to adjust the texture.
9. While the rice is cooking, preheat your oven to 200°C (392°F). Place the cooked chicken on a baking tray, brush with a small amount of butter, and roast for 10-15 minutes until golden and slightly crisp.
10. To serve, spoon the creamy rice saleek onto a large platter and top with the roasted chicken. Garnish with additional ground black pepper or chopped parsley, if desired.
Nutrition Facts
Calories |
877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 14.3 g | 71% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 239 mg | 80% | |
| Sodium | 1287 mg | 56% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 10.5 g | ||
| Protein | 82.9 g | 166% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 324 mg | 25% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 987 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
