Ingrédients
- Chicken, washed and cut into 8 pieces1 Chicken
- Long grain rice, washed2 Cup
- Onion, chopped1 Piece
Lait liquide2 Cup
Concentré de tomate2 Tablespoon- Cinnamon stick1 Stick
Clou de girofle2 Clove- Black peppercorns3 Piece
- Cardamom pods2 Piece
Laurier1 Leaf- Bunch of fresh coriander1 Bunch
- Butter, melted3 Tablespoon
Mesures
- 1
Preheat the oven to 180 degrees Celsius.
5 minutesMatériel requis:
Four - 2
Boil the chicken pieces in water and remove the foam when it appears.
10 minutesMatériel requis:
Marmite - 3
Add the onion, cinnamon stick, clove, black peppercorns, cardamom pods, bay leaf, and coriander stems. Reduce the heat and cover the pot.
10 minutes - 4
When the chicken pieces are well cooked, remove them from the pot and place them in a tray. Strain the remaining ingredients in the pot and keep the broth. Spread the tomato paste on the chicken pieces and season with salt and pepper. Place the tray in the oven for 15 to 20 minutes or until the chicken turns golden.
20 minutesMatériel requis:
Plateau - 5
Remove the chicken from the oven and place it on a serving dish, keeping it warm.
5 minutes - 6
To prepare the Saleeq, pour 3 cups of the broth into a pot and leave it on the heat until it starts to boil, then add the rice and let it simmer until the rice absorbs the broth. Then add the milk and let it simmer, stirring occasionally, until the rice dissolves in the milk.
20 minutes - 7
Add the melted butter and mix well with the Saleeq. Remove the mixture from the heat and transfer it to a serving dish.
5 minutes - 8
Serve hot with the chicken.
5 minutes
Faits nutritionnels
Lait liquidepour 100gConcentré de tomatepour 100gClou de giroflepour 100gLaurierpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.