Egyptian rice (paella rice) 200g, rinsed
SpinneysFOOD Full Fat Milk 125ml
Chicken stock 500ml
Heavy cream 125ml
SpinneysFOOD Fine Sea Salt To taste
SpinneysFOOD Fine White Pepper To taste
Clarified butter (ghee) 125ml
Baharat spice blend 1 tsp
Whole roasted chicken with salt and pepper from Spinneys Deli 1, cut into 4-8 pieces
SpinneysFOOD Fresh Parsley A handful

نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

سَلِيق كريمي "ريزوتو" مع دجاج مشوي وسمنة متبّلة بالبهارات

Middle Eastern 15 Mins Prep · 30 Mins Cook

Rinse the Egyptian rice under running water.
In a large pot, combine the rice, milk, chicken stock and heavy cream. Bring to a boil, then reduce heat to low. Simmer, stirring occasionally, until the rice is cooked and the mixture is creamy. This will take approx. 30-40 minutes.
In a small saucepan, heat the ghee over a low heat. Add the baharat spice and let it infuse into the ghee. Set aside and keep warm.
Once the rice is creamy and cooked, season with salt and white pepper.
Spoon the creamy saleeg ‘risotto’ into bowls. Top with pieces of roast chicken. Drizzle over the baharat-spiced ghee.
Scatter over fresh parsley and serve.