Cardamom Infused Chicken With Rice Saleek Recipes

CARDAMOM INFUSED CHICKEN WITH RICE (SALEEK)

Steps:

• Boil chicken in the water with cardamoms and salt, until soft and tender (1 hour).
• Remove chicken to an oven tray.
• Strain chicken broth into a big bowl and pour back into the cooking pot.
• Add rice to the broth, taste for salt.
• Cook rice till extremely soft and mushy.
• Add milk and simmer for 10 minutes, stirring continually on low heat.
• Heat ghee and mastikah in a saucepan on the stove till mastikah melts (it would not work in the microwave).
• Add melted mastikah to the rice and mix well. Switch heat off close pot and rest for 10 minutes.
• Pop chicken under the grill to redden.
• Place rice onto serving plate arrange chicken over the rice.
• Serve with doggos (recipe #110095) and Arabic salad (recipe #90140).

CARDAMOM CHICKEN

Steps:

• Remove the seeds from the cardamom pods and crushed them in a spice grinder or pestle and mortar.
• In a blender, mix the garlic and ginger with enough of the yoghurt to make a paste, or if you prefer, mix them with a spoon.
• Add the cardamom, pepper and grated lemon rind.
• Spread this over the chicken pieces, cover, and leave in the fridge over the night.
• Heat the ghee or oil in a karhai or heavy-based frying pan over low heat and brown the chicken pieces all over.
• Add the remaining yoghurt and coconut milk to the pan, bring to the boil, then add the whole chillies and the coriander leaves.
• Simmer for 20-30 minutes or until chicken is cooked though. Season with salt, to taste, and stir in the lemon juice.