Cardamom Chicken with Salt and Pepper

    Recipe Picture:Cardamom Chicken with Salt and Pepper
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    Cardamom Chicken with Salt and Pepper

    (82)
    4hours55min


    76 people made this

    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.

    Ingredients
    Serves: 6 

    • 4 cloves garlic, crushed
    • 3 tablespoons (60ml) soy sauce
    • 2 tablespoons rice vinegar
    • 2 teaspoons honey
    • 1/4 teaspoon ground cardamom
    • 6 chicken thighs
    • 3/4 teaspoon sea salt
    • 3/4 teaspoon freshly ground black pepper

    Directions
    Preparation:10min  ›  Cook:45min  ›  Extra time:4hours marinating  ›  Ready in:4hours55min 

    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 200 degrees C. Remove the chicken from the marinade and discard the marinade. Place chicken on a grilling pan or baking tray. Season with sea salt and freshly ground black pepper.
    3. Roast in the oven for 40 minutes, or until chicken is browned and crisp and cooked through.

    Nutritional Data

    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.

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    Reviews and Ratings
    Global Ratings:
    (82)

    Reviews in English (64)

    by
    42

    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)

    by
    39

    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)

    by
    26

    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)

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