|Saliq with Chicken|
2 cups Sunwhite Basmati/long grain rice, rinsed and drained
1 whole chicken, cut into 6–8 pieces
1 onion, peeled
2 tablespoons tomato paste
2 cups milk
3 cups water
4 tablespoons butter
2 whole cloves
2 sticks cinnamon
1 bay leaf
2 pods cardamom, ground
2 sprigs coriander, finely chopped
2 pods mastic gum
2 tablespoons black pepper, ground
Preheat the panggangan to 180 Celsius degrees.
Add the water to a large pot over medium heat and put the chicken pieces inside then cook them taking out the resulting foam.
When it boils, reduce the heat and add the onions along with the spices then cover and simmer for 25 to 30 minutes until the chicken is cooked.
Now take the chicken out and brush it all with two tablespoons of melted butter and the tomato paste. Broil the chicken in the panggangan for around 20 minutes then take it out and keep it aside.
Reserve half of the broth in the pot for serving and boil the rest then reduce the heat and stir in the rice. Simmer the rice from 25 to 30 minutes until it absorbs the broth then add the milk and the mastic gum.
Keep cooking and stirring from 10 to 12 minutes until the liquids run dry then add the rest of the melted butter and keep stirring until the rice absorbs it.
Top the rice with the chicken pieces and serve with the reserved broth, hot sauce, and green salad.