Saudi Saleeg

Ingredients

• 4 bone-in chicken thighs
• 6 cups water
• 1 onion, quartered
• 4 whole cardamom pods
• 2 bay leaves
• 1 1/2 cups short-grain rice, rinsed
• 2 cups whole milk
• 3 tbsp butter
• 1/2 tsp ground black pepper
• Salt to taste
• Fried onions and toasted almonds, for garnish

Before you cook

• Rinse the rice in cold water until the water runs mostly clear, then drain.
• Quarter the onion.

Steps

1. Place the chicken thighs, water, onion, cardamom and bay leaves in a large pot.
2. Bring to a boil, then skim off any foam that rises to the top.
3. Reduce the heat and simmer, covered, for 30 minutes, until the chicken is cooked through.
4. Remove the chicken from the pot and set aside.
5. Strain the broth, discarding the solids, and return the broth to the pot.
6. Stir the rinsed rice into the strained broth.
7. Bring to a boil, then reduce the heat and simmer, covered, for 20 minutes, stirring occasionally, until the rice is very soft.
8. Stir in the milk and butter.
9. Continue simmering, stirring often, for 10 more minutes, until the mixture is thick and porridge-like.
10. Season with salt and pepper.
11. Roast or pan-sear the cooked chicken thighs until the skin is golden, about 5 minutes per side.
12. Spread the rice porridge on a large serving platter and top with the roasted chicken and garnishes.