Hijazi Saliq with Chicken
Prep Time
20 minutes
Cooking Time
45 minutes
Servings
Serves 4 – 5
persons
Ingredients
- 3 cups Aloha Jasmine Rice, washed and soaked
- 1 whole chicken, cut in half
- 1 Aloha Chicken Stock Cube
- 2 tbsp butter
- 1 liter milk
- Whole spices:
- Galangal
- Cardamom
- Black pepper
- Cloves
- Bay leaves
- 1 onion
- 1 tbsp salt (added to the milk)
- A pinch of hot pepper
- ¼ tsp garlic powder
- ¼ tsp mixed spices
- 1 tsp tomato paste
Instructions
1- Prepare the rice: Wash Aloha Jasmine Rice well and soak it for 15 minutes, then drain.
2- Boil the chicken:
In a large pot, place the chicken with water, whole spices, onion, and Aloha Chicken Stock Cube.
Let it simmer until fully cooked, then strain and save the broth.
3- Cook the rice with milk:
In another pot, melt butter with mastic gum, then add the rice.
Cover the rice with the reserved chicken broth and let it cook until done.
Once the rice is cooked, add 1 liter of milk and 1 tbsp salt, then let it simmer until the rice absorbs the milk and becomes creamy.
4- Prepare the chicken:
Mix tomato paste, hot pepper, garlic powder, mixed spices, and 1 tbsp oil, then coat the chicken with this mixture.
Roast in the oven or pan-fry with a little ghee until golden brown.
5- Final touch:
Heat some ghee with mastic gum and drizzle it over the rice for extra flavor.
6-Serve hot:
Plate the creamy saliq with roasted chicken and a side of spicy salad. Enjoy your meal!
