Don't be turned off by the idea of 'just' salt and pepper. The marinade is intense with flavour, but it's the final seasoning of simple salt and pepper that really makes it delicious. Gotta use sea salt and freshly ground pepper here, please don't bother with the usual stuff. Such a difference.
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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. - 22 Dec 2005 (Review from Allrecipes USA and Canada)
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. - 13 Sep 2005 (Review from Allrecipes USA and Canada)
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. - 10 Aug 2005 (Review from Allrecipes USA and Canada)