Cardamom Honey Chicken

On a trip to New Zealand, my hosts sent me home with a wonderful cookbook from BeesOnline, a local café and honey factory right outside Auckland.

The Cardamom and Honey-Glazed Chicken recipe caught our eye and we made it a few days ago. I’ve never thought to use cardamom as a spice for chicken before; the result was quite fragrant and delicious!

The leftovers made for a flavorful chicken salad the next day.

Ingredients

Marinade

  • 4 Tbsp honey
  • 2 Tbsp sherry
  • 1 teaspoon cardamom seeds, ground
  • 1 teaspoon peppercorns, ground

Chicken

  • 6 chicken breasts, or one whole chicken, cut into parts
  • 2 Tbsp Olive oil
  • 1 lemon, thinly sliced
  • Salt and pepper

Method

cardamom-chicken-1.jpg cardamom-chicken-2.jpg 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.

1 Marinate the chicken: Warm the honey slightly (in microwave or on stovetop), 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.

2 Preheat oven to 390°F (200°C).

3 Sear the chicken pieces: Heat olive oil in a large frying pan at medium high heat. Sear the chicken, skin side down, until golden.

4 Bake in oven: 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 (internal temp of 165°F or 75°C), approximately 15 minutes for breasts, 20 minutes for thighs, wings, and drumsticks.

If the chicken starts to get too dark (this can happen when using honey), tent with foil.

5 Let rest: Remove from oven and let rest for 10 minutes before serving. Pour out drippings from the pan into a gravy boat for gravy.

6 Serve with rice, mashed potatoes, or couscous.

Main Ingredients

Course

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