Chicken Breast (Sidreyat Al Dajaj) 2 chicken breasts (skinned) 2 tablespoons rice flour 1 teaspoon ground cardamom 5 cups milk ground cinnamon for decoration 1 cup sugar 2 tablespoons rose water Boil the chicken breasts until well-cooked. Remove the bones from the chicken. Put the chicken in a food blender with 1 1/2 cups of milk and the cardamom. Blend thoroughly then strain through a fine mesh metal sieve. Sweeten the remaining milk. Add the rose water and bring to a boil over low heat. Add the blended chicken to the milk and stir. Add the rice flour, stirring constantly until the mixture thickens. Pour the mixture into a dish and leave aside to thicken. Sprinkle with ground cinnamon, and place in the refrigerator to cool. Recipe from "Saudi Arabia Magazine" (an official publication of the Information Office of the Royal Embassy of Saudi Arabia), Spring 1996 middle eastern recipe index christina m k al-sudairy buy the book!