Cardamom Honey Chicken

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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.

Cardamom Honey Chicken Recipe

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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

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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 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.

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

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3 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.

Serve with rice, mashed potatoes, or couscous.

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Adapted from a recipe in the BeesOnline Cookbook.

Showing 4 of 54 Comments

  • Cindy lau

    If one uses ground cardamom, how much would you suggest?

  • Donna

    Made this tonight – liked everything except the lemon, it gave a distinct “pledge” flavour, was disappointed. Will try without the lemon next time. A

  • Cherie Harper

    Made this last night with a very few modifications. I used 1Tb apple juice & 1 Tb apple cider vinegar since I didn’t have Sherry, and I used 1/2tsp ground cardamom. Will try with whole cardamom some time, I’m sure the flavor is even better! Also I tried what a few users had & used sliced oranges in place of the lemons, and had no bitterness issues. I served it with an orange & spinach couscous (just simmered orange zest with broth, and added froz spinach with the couscous), and an apple spiced bread. Family happy!

  • Autumn

    I made this for some guests in my home recently along with your yukon gold goat cheese and sage mashed potatoes. Both were divine!

  • Sarah V.

    The sherry called for – is it okay to use cooking sherry? I’ve read elsewhere that you should buy quality sherry for cooking, from a liquor store… I wondered whether cooking sherry would be okay for this, or if it would ruin it?

    Cooking sherry should be fine, though in the future you should just use good sherry for cooking. My recommendation is to only use liquour in recipes that you would be willing to drink. ~Elise

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