Cardamom Chicken with Salt and Pepper Crust

Cardamom Chicken with Salt and Pepper Crust

55 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    4 h 55 m
DARLA
Recipe by  DARLA

“Don't be turned off by the idea of 'just' salt and pepper. The marinade is intense with flavor, but it's the final seasoning of simple salt and pepper that really makes it delicious. Gotta use Kosher salt and freshly ground pepper here, please don't bother with the regular stuff. Such a difference.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. 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.
  2. 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.
  3. Roast in the oven for 40 minutes, or until chicken is browned and crisp, and cooked through.

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Reviews (55)

Rate This Recipe
PUNKGIRL
38

PUNKGIRL

I love cardamom so I thought I'd give this recipe a try, especially since everyone else seems to love it. The combination of flavors was just wrong. In fact, I didn't like the smell or taste of the marinade, but I thought maybe combining it with the chicken and cooking it would help. It didn't. It tasted exacly the same. After a couple of forced bites, everyone at the table agreed that it was just inedible, and we threw the rest away. It's a rare meal that's so bad we can't even tolerate it. I followed the recipe exactly, so it must not be my family's type of thing.

LindaT
36

LindaT

Delicious and flavorful. I didn't make any major alterations with this recipe, other than probably going heavier on the spices that the recipes calls for and marinating this for probably close to 24 hours. This is so tasty moist. I've had this hot and cold and it's perfect either way. Thank you for the recipe. Oh yes. and I used chicken breasts instead of thighs.

andrea
24

andrea

This was very good--very moist and flavorful. I increased the amount of cardamom to 3/4 tsp, so it had a stronger cardamom taste. It still could have used more. I also reccomend cooking the chicken longer--I cooked it for 55 minutes, covering it with foil for the last 15.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 171 cal
  • 9%
  • Fat
  • 9.8 g
  • 15%
  • Carbs
  • 3.5 g
  • 1%
  • Protein
  • 16.5 g
  • 33%
  • Cholesterol
  • 59 mg
  • 20%
  • Sodium
  • 744 mg
  • 30%

Based on a 2,000 calorie diet

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