Cardamom Honey Chicken
I think this is the best chicken I have ever tasted! Never try to use cardamom with chicken, goes very well!
Yield
8 servingsPrep
8 minCook
60 minReady
68 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the marinade | |||
| 4 | tablespoons |
honey
|
|
| 2 | tablespoons |
sherry
|
|
| 1 | teaspoon |
cardamom seeds
ground |
|
| 1 | teaspoon |
peppercorns
ground |
|
| For the chicken | |||
| 6 | each |
chicken breast halves, boneless, skinless
|
|
| 2 | tablespoons |
olive oil
|
|
| 1 | each |
lemon
thinly sliced |
|
| 1 | x |
salt and black pepper
as needed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the marinade: | |||
| 6E+1 | ml |
honey
|
|
| 3E+1 | ml |
sherry
|
|
| 5 | ml |
cardamom seeds
ground |
|
| 5 | ml |
peppercorns
ground |
|
| For the chicken: | |||
| 6 | each |
chicken breast halves, boneless, skinless
|
|
| 3E+1 | ml |
olive oil
|
|
| 1 | each |
lemon
thinly sliced |
|
| 1 | x |
salt and black pepper
as needed |
*
|
Directions
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.
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.
