Saleeg (سليق)

Saleeg (سليق)

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سليق ـ عربي
Saleeg is a popular dish in the Middle East. It is made of rice cooked with chicken broth and milk served with chicken.

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  • One chicken, cut in half lengthwise (skin on)
  • 3 dried bay leaves
  • 5 whole cardamom pods
  • 1 small onion, chopped
  • 1 chicken bouillon
  • salt + Ground Pepper (to taste)
  • 2 cups long grain rice
  • 3 cups boiled water
  • 2 cups 2% milk
  • 1 can of table cream
  • 2 tbsp. Butter
  • For the chicken paste:
  • ½ cup tomato sauce
  • ½ tbsp. turmeric
  • 1/2 tsp cumin
  • ½ tsp black pepper


  1. Place the chicken in a pot. Add boiled water, bay leaves, cardamom, onion, chicken bouillon, salt and pepper.
  2. Cover the pot and cook on high heat for 30 minutes.
  3. Remove the chicken and place it in a baking dish. (Keep the broth to use it with rice)
  4. Mix the chicken paste ingredients, use it to brush the chicken from all sides.
  5. Bake the chicken in the oven for 30 minutes
  6. To make the rice: Soak the rice in water for 15 minutes
  7. Strain the water and put the rice in a pot.
  8. Strain the broth and add it to the rice. Cover the pot and let it cook on low heat until water is absorbed.
  9. Add milk, table cream and the butter to the rice and mix well.
  10. Keep mixing the rice from time to time so it doesn’t burn at the bottom of the pot. This should take thirty minutes. (Add more milk if it is too thick. The rice should look like risotto when it’s done)
  11. To serve: place the rice in a wide dish and place the chicken on top.

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