Sudanese Creamy Chicken Saleeg

Ingredients

• 500g (1.1 lb) chicken pieces 500g (1.1 lb) chicken pieces
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground black pepper 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground ginger 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1 cup (200g) white rice 1 cup (200g) white rice
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Salt, to taste Salt, to taste
• Ground cinnamon, for garnish Ground cinnamon, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
3. 3.
   In a small bowl, mix together the ground cumin, coriander, turmeric, cinnamon, cardamom, black pepper, ginger, and nutmeg. Sprinkle this spice mixture over the chicken, stirring well to coat.
4. 4.
   Add the rice to the pot and stir to combine with the chicken and spices.
5. 5.
   Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 30 minutes, or until the rice is cooked and the chicken is tender.
6. 6.
   Stir in the heavy cream and season with salt to taste. Simmer for an additional 5 minutes to allow the flavors to meld together.
7. 7.
   Remove the pot from the heat and let it rest for a few minutes before serving.
8. 8.
   To serve, ladle the Creamy Chicken Saleeg into bowls and sprinkle with ground cinnamon for garnish.

Treat your ingredients with care...

• Chicken — For the best flavor and tenderness, use bone-in chicken pieces such as thighs or drumsticks.
• Ground spices — To enhance the flavors, consider toasting the ground spices in a dry pan before adding them to the dish. This will release their aromatic oils and deepen their flavors.

Tips & Tricks

• For a creamier texture, you can blend a portion of the cooked rice with the heavy cream before adding it back to the pot.
• Adjust the spices according to your preference. Add more cinnamon for a stronger aroma or increase the black pepper for a spicier kick.
• Serve the Creamy Chicken Saleeg with a side of fresh salad or pickled vegetables to add a refreshing contrast to the dish.
• Leftovers can be refrigerated and reheated the next day. The flavors tend to meld together even more, making it even more delicious.

Serving advice

Serve the Creamy Chicken Saleeg hot in individual bowls. Sprinkle a pinch of ground cinnamon on top for an extra touch of flavor and presentation.

Presentation advice

To enhance the presentation, you can garnish the Creamy Chicken Saleeg with a sprig of fresh parsley or cilantro. Serve it in colorful ceramic bowls to add a vibrant touch to the table.