I first published this recipe a few years ago but I made a few updates and decided to re-post it. Running right behind kabsa saleeq is Saudis most popular dish. As you may have guessed it, dajaj means chicken in Arabic. My husband and son will not drink milk but yet they love this dish so I try to make it when I can. As you may have noticed Arabic cuisine incorporates a lot of dairy into recipes. You will find two versions of saleeq around, the lamb and the chicken. When making saleeq you want the extra juice in the dish so do not think you did it wrong! Saleeq should not be dry what so ever. You can easily double this recipe for larger families.
1 chicken, cut into 8 pieces or 6 skinless, chicken breast
1 cinnamon stick
1 teaspoon black pepper
4 cardamom pods, bruised
1 bay leaf
1 fresh cilantro sprig
1 onion, diced
1/2 tablespoon salt
1-1/2 cup milk
1-1/2 cup basmati rice, rinsed and soaked
2 tablespoons butter (optional)
1. In an 8-quart saucepan on high heat, add chicken pieces and enough water to cover chicken. Add cinnamon, cloves, pepper, cardamom, bay leaf, cilantro and onion. After full boil, reduce heat to low, cook covered for 45 minutes.
2. Remove cooked chicken from pan, sit aside. Pour half of chicken broth out (reserve for later usage) and reserve the other half in the same pan. Add salt and rice. Raise heat to high and allow a full boil, reduce heat to low, add milk and cover pot. Allow to cook for 10 minutes. Meanwhile, shred chicken from bone.
3. Add chicken and cook on low-medium heat for 10 minutes. Place on serving dish and drizzle melted butter on top.
Yields: 3 servings