Cardamom Honey Roasted Chicken Recipes

CARDAMOM HONEY ROASTED CHICKEN

Steps:

• Preheat oven to 390°F Warm the honey so that it is liquid, stir in the sherry, cardamom and peppercorns. (If you are grinding the spices with a mortar and pestle, be sure to remove the seeds from their pods prior to grinding.) Place marinade and chicken in a large resealable bag, coat chicken with marinade. Close bag and let sit at room temperature for 30 minutes (no longer than that).
• Heat olive oil in a large frying pan at medium high heat. Sear the chicken, skin side down, until golden. (If you plan to discard the skin, as I do, you can omit this step. Just add an additional 5-6 minutes to the baking time.).
• Place lemon slices in a roasting pan. Lay the chicken pieces on top. Lightly brush with the marinade. Season with salt and pepper. Discard the remaining marinade. (Warning: Do not be tempted to pour the marinade in the baking pan, it will be a mess.).
• Place in the oven and bake until done, approximately 25 minutes for breasts.
• (According to the original recipe it is 20 minutes for thighs, wings, and drumsticks, but I found the time for breasts to short so please check for doneness.) Remove from oven and let rest for 10 minutes before serving.
• Pour out drippings from the pan into a gravy boat for gravy.

CARDAMOM HONEY CHICKEN RECIPE

Steps:

• If a recipe calls for ground cardamom, it is best to start with whole pods. Break open the pods to release the tiny brown and black cardamom seeds. Use a spice grinder or mortar and pestle to grind the seeds.
• Preheat oven to 390°F Warm the honey, stir in the sherry, cardamom and peppercorns. Place marinade and chicken in a large bowl, coat chicken with marinade. Cover with plastic wrap and let sit at room temperature for 30 minutes.
• Heat olive oil in a large frying pan at medium high heat. Sear the chicken, skin side down, until golden.
• Place lemon slices in a roasting pan. Lay the chicken pieces on top. Brush with the marinade. Season generously with salt and pepper. Place in the oven and bake until done, approximately 15 minutes for breasts, 20 minutes for thighs, wings, and drumsticks. Remove from oven and let rest for 10 minutes before serving. Pour out drippings from the pan into a gravy boat for gravy.

CARDAMOM CHICKEN WITH SALT AND PEPPER CRUST

Steps:

• Place the garlic, soy sauce, rice vinegar, honey and cardamom in a resealable plastic bag. Place chicken thighs in the bag, and squeeze to coat. Press out most of the air, and seal the bag. Marinate in the refrigerator for 4 to 5 hours.
• Preheat the oven to 400 degrees F (200 degrees C). Remove the chicken from the marinade, and discard the marinade. Place chicken on a broiling pan or baking sheet. Season with kosher salt and freshly ground black pepper.
• Roast in the oven for 40 minutes, or until chicken is browned and crisp, and cooked through.

ROAST CARDAMOM CHICKEN

Steps:

• Put the whole peppercorns, cardamom seeds and cumin in a spice mill and grind them into a fine powder. You can also do this with a mortar and pestle.
• Put the water in a blender along with the salt, ginger, garlic, cayenne, vinegar and ground spices.
• Blend to a smooth paste.
• Put the yogurt in a bowl large enough to hold the chicken.
• Stir in the spice paste.
• Add the chicken and make sure all pieces are covered in the marinade.
• Break the cinnamon stick in two and tuck it in with the chicken.
• Cover and marinate for at least two hours and as much as overnight.
• Set the oven to 220 C or 425°F.
• Bake the chicken in a shallow dish for 30 minutes or until cooked through.
• The yogurt should have formed a dark brown crust.
• Sprinkle with mint leaves.

BAKED CHICKEN IN CARDAMOM SAUCE

Steps:

• Preheat oven to 350 degrees.
• Heat 1 tablespoon of the oil in a sauté pan over medium heat; add the chicken breasts or thighs and brown for about 3 minutes per side until the chicken turns opaque.
• Remove and place the chicken in an ovenproof casserole dish or Dutch oven.
• Add the remaining oil, butter, and onion to the sauté pan; sauté until onion is wilted, about 5 minutes.
• Add the garlic, cardamom, coriander, black pepper and blanched sliced almonds; cook until the nuts are pale gold, about 3 minutes.
• Transfer the onion mixture to a blender (or food processor, but a blender will work a little better); add the yogurt or sour cream and puree until smooth.
• Season the sauce with salt to taste and pour over the chicken pieces in the casserole dish.
• Bake at 350 degrees for 50 minutes, or until the chicken is tender and juices run clear.
• Garnish with toasted almonds and serve with the sauce and rice.
• Note: if you've not made this dish before, I recommend starting with 1 teaspoon of cardamom; taste it when you season to taste with salt before pouring over the chicken to bake, and add more cardamom if you like.

CREAMY CARDAMOM CHICKEN

Steps:

• Mix the yogurt with the cornstarch and set to one side. Cut each of the chicken breasts into 3 or 4 chunky pieces.
• Lightly crush the cardamom pods so that the green husks split open, then remove the little brownish-black seeds from inside. Grind these into a fine powder with a pestle and mortar.
• Heat the oil and butter in a flameproof casserole dish, add the chicken and cook over a medium heat until lightly browned all over. Add the turmeric, cinnamon, coriander and ground cardamom seeds and cook for a further minute.
• Remove the pan from the heat and stir in the broth, grated ginger, lemon juice and the yogurt mixture. Return the pan to the heat, bring to a simmer and leave to cook gently for 15 minutes until the chicken is tender. (You can now set the dish aside until later if you wish).
• Mix the cream with the ground almonds, stir into the chicken and simmer for 2-3 minutes. Season to taste and serve, garnished with sprigs of cilantro.