This dish is often referred to as Middle Eastern risotto, yet is much more forgiving to prepare than its Italian counterpart. The rice is rich and creamy with warming spices, that work beautifully with the crispy skinned chicken and punchy relish. Saleeg is usually made with a whole chicken, cut into pieces. Using just the whole legs ensures a more uniform cooking time of the pieces and makes the meal more economical. Plus, dark meat is a family favorite!
Saleeg (Arabian Spiced Chicken with Creamy Rice)
4 whole chicken legs (bone-in, skin-on)
1 onion
4 cardamom pods (or 1/2 teaspoon ground cardamom)
1 cinnamon stick (or 1/4 teaspoon ground cinnamon)
3-4 cloves (or 1/8 teaspoon ground cloves)
2 bay leaves
1 teaspoon salt
1 cup basmati rice
1 cup jasmine rice
1 cup whole milk
4 tablespoons salted butter
salt and pepper to taste
Chicken Rub
1 teaspoon salt
½ teaspoon black pepper
½ tsp paprika
2 tablespoons canola or sunflower oil
Place a chicken legs in a medium saucepan with lid. Cut onion into quarters and place in pan. Cover with 5 cups of water. Add cardamom, cinnamon, cloves, and salt. Place over high high. Once boiling, reduce to a simmer, and simmer for 17 minutes, occasionally skimming and discarding any foam that comes to the top.
While mixture simmers, rinse the rice two or three times, until the water runs clear. Set aside. Mix together chicken rub ingredients in a small bowl. Set aside. Line a rimmed baking sheet with foil and two layers of paper towels.
Remove chicken from pan and place on paper towels to dry. Using a sieve or slotted spoon, remove onions and whole spices from boiling water. Place rinsed rice into the brothy water. Bring back to a boil, then cover with lid and reduce heat to low. Simmer for 12 minutes, stirring every few minutes.
While the rice is simmering, turn your oven broiler on to medium heat. Remove paper towels from under chicken and brush with the chicken rub. You will finish the chicken in the oven while you finish the rice on the stove.
At the end of 12 minutes, add the milk and butter to the rice and stir. Place the chicken in the oven. Cook both for about 7-10 minutes, stirring the rice often and checking on the chicken often. When the rice is creamy, salt and pepper to taste. When the chicken skin is browned and crisp, remove pan from the oven.
To serve, plate creamy rice on a large flat plate. Top with a chicken legs. Use the foil to help drizzle the chicken fat over top.
Spicy Tomato Relish
1 pint cherry tomatoes or 2 large tomatoes, coarsely chopped
1 tablespoon olive oil
1/2 shallot, minced
1-2 jalapeños, seeded and minced
1 clove garlic, minced
2 teaspoons tomato paste
1/2 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon black pepper
1/2 teaspoon brown sugar
Puree tomatoes in a food processor.
Add oil to a small sauté pan. Cook the shallot and jalapeños over medium-low heat until the shallot are soft and translucent, but not yet caramelizing, about 3-5 minutes. Add the garlic. Sauté 2 more minutes. Add the tomato paste, paprika, and cumin, and sauté for 1 more minute, stirring scraping bottom of the pan. Pour in the processed tomatoes. Stir to incorporate, scraping up any bits stuck to the pan. Stir in the black pepper and sugar.
Simmer about 15 more minutes. Salt and pepper to taste.
FUN FACTS:
Saudi Arabia has the world’s largest airport. The King Fahd International Airport in Dammam City is larger than the area of its entire neighboring country Bahrain.
The Kingdom of Saudi Arabia does not have any rivers flowing throughout the country.
The village of Al Habala in Saudi Arabia can only be reached via cable cars.
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