Cardamom Chicken With Salt And Pepper Crust Recipes

CARDAMOM CHICKEN WITH SALT AND PEPPER CRUST

Cardamom Chicken with Salt and Pepper Crust image

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.

Provided by DARLA

Categories Chicken Thighs

Time 4h55m

Yield 6

Number Of Ingredients 8

Ingredients

4 cloves garlic, crushed
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons honey
¼ teaspoon ground cardamom
6 chicken thighs
¾ teaspoon kosher salt
¾ teaspoon freshly ground black pepper

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.

Nutrition Facts : Calories 171.3 calories, Carbohydrate 3.5 g, Cholesterol 58.6 mg, Fat 9.8 g, Fiber 0.2 g, Protein 16.5 g, SaturatedFat 2.7 g, Sodium 744.4 mg, Sugar 2.2 g

CARDAMOM CHICKEN WITH SALT AND PEPPER CRUST

Cardamom Chicken with Salt and Pepper Crust image

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.

Provided by DARLA

Categories Chicken Thighs

Time 4h55m

Yield 6

Number Of Ingredients 8

Ingredients

4 cloves garlic, crushed
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons honey
¼ teaspoon ground cardamom
6 chicken thighs
¾ teaspoon kosher salt
¾ teaspoon freshly ground black pepper

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.

Nutrition Facts : Calories 171.3 calories, Carbohydrate 3.5 g, Cholesterol 58.6 mg, Fat 9.8 g, Fiber 0.2 g, Protein 16.5 g, SaturatedFat 2.7 g, Sodium 744.4 mg, Sugar 2.2 g

ROAST CARDAMOM CHICKEN

Roast Cardamom Chicken image

The spices in this dish are amazing and the yogurt helps to make the meat extra tender. Remember to leave time for the chicken to marinate. Thanks to the British chef Nigel Slater for this recipe.

Provided by Sackville

Categories Chicken

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 pieces chicken (breasts are my favourite)
250 ml plain yogurt
2 tablespoons water
2 teaspoons salt
1 inch gingerroot, chopped
3 garlic cloves, chopped
1 teaspoon black peppercorns
6 cardamom pods, the seeds of
1 teaspoon cumin seed
3 teaspoons coriander
1 cinnamon stick
1 teaspoon cayenne pepper
2 tablespoons white wine vinegar
1/4 cup mint leaf

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.

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