Saleeg

Ingredients

• 1 whole chicken, about 1.2 kg, skin on
• 1.5 litres water
• 1 large onion, halved
• 5 garlic cloves, peeled
• 4 green cardamom pods
• 3 whole cloves
• 2 bay leaves
• 1 cinnamon stick
• 1 tsp black peppercorns
• 2 small grains mastic
• 1 pinch caster sugar
• 2 tsp salt, plus more to taste
• 300 g short-grain white rice
• 500 ml whole milk
• 60 g butter
• 1/2 tsp paprika
• 1/4 tsp ground black pepper

Before you cook

• Rinse the rice in several changes of cold water until the water runs almost clear, then leave it in a sieve to drain.
• Crush the mastic grains to a powder with a pinch of caster sugar using a pestle and mortar.
• Halve the onion and peel the garlic cloves.

Steps

1. Put the whole chicken into a large pot and pour in the water so the bird is just covered.
2. Add the onion halves, garlic, cardamom pods, cloves, bay leaves, cinnamon stick, peppercorns and 2 teaspoons of salt.
3. Bring the pot to a boil over high heat and skim off the grey foam that rises to the surface.
4. Lower the heat, cover the pot and simmer for 45 minutes, until the chicken is cooked through and the broth tastes strongly of it.
5. Lift the chicken onto a tray and leave it until it is cool enough to handle.
6. Strain the broth through a sieve into a jug and throw away the spices and onion.
7. Cut the chicken into quarters and lay them skin side up on a foil-lined baking tray.
8. Season the chicken pieces with the paprika, ground black pepper and a little salt.
9. Pour 1 litre of the strained broth into a wide heavy pot and bring it to a boil.
10. Tip in the drained rice and give it one stir.
11. Simmer the rice uncovered over medium-low heat for 35 minutes, stirring every few minutes, until the grains have broken down and the pot looks creamy.
12. Pour in the milk, add the crushed mastic and season with salt.
13. Cook for a further 10 minutes over low heat, stirring often, until the saleeg is loose and porridge-like rather than dry.
14. Heat the grill to high and slide the chicken underneath for 8 to 10 minutes, until the skin is deep golden and blistered.
15. Melt the butter in a small pan until it foams and smells nutty.
16. Spoon the saleeg onto a wide platter and hollow the centre slightly with the back of the spoon.
17. Lay the grilled chicken on top, pour the hot butter over everything and serve straight away.