Instructions

1. Boiling the Chicken

   In a large pot, place the chicken with the onion, cardamom pods, and salt, then submerge the ingredients in boiling water and let cook over medium heat for 40 minutes. · 40 min
2. Browning the Chicken

   Remove the chicken from the broth and place it on a baking sheet. Brush the surface with a mixture of tomato paste, a little clarified butter, and black pepper, then broil under the oven grill until nicely golden brown. · 10 min
3. Starting the Rice

   Strain the chicken broth of impurities and measure about 4 cups of it, then transfer to a pot over heat and add the Egyptian rice after draining it from its soaking water. · 5 min
4. Simmering the Rice

   Let the rice simmer in the broth until it absorbs most of it and begins to soften and open up considerably. · 15 min
5. Adding Milk and Mashing the Saleeg

   Add warm milk to the rice gradually while stirring continuously with a whisk or wooden spoon over low heat until the rice breaks down and reaches a smooth, creamy consistency. · 15 min
6. Tempering Clarified Butter and Mastic

   In a small skillet, melt the clarified butter and add the mastic pieces until dissolved and aromatic, then pour half of the mixture over the Saleeg and stir well. · 2 min
7. Serving

   Spoon the Saleeg into a large serving platter, drizzle the remaining melted clarified butter over the top, arrange the roasted chicken pieces, and serve hot alongside spicy daqoos sauce.

Nutrition / serving

Chef's tips