Saleeg – milk rice with chicken

Ingredients

• 1 kg bone-in chicken thighs
• 250 g short-grain rice
• 1 onion, halved
• 4 cardamom pods
• 1 bay leaf
• 1.2 l water
• 6 dl whole milk
• 40 g butter
• 1 tsp mild paprika
• 1 tsp salt, plus more to taste
• ½ tsp pepper

Method

1. 1Place chicken, onion, cardamom, bay leaf and water in a pot. Simmer gently for 35–40 minutes until chicken is cooked through.
2. 2Remove chicken and strain stock. Measure 8 dl stock and cook rice in it for 20 minutes, stirring regularly.
3. 3Gradually add milk and cook for another 15–20 minutes until rice is completely tender and creamy. Stir in 20 g butter and season with salt.
4. 4Brush chicken with the remaining butter, paprika and pepper. Brown in the oven at 220 °C for 10–15 minutes.
5. 5Serve chicken over the hot creamy rice.