Utah Bites

Roasted Cardamom Chicken

I love the taste of cardamom, which is very complex with citrus, herbal, floral and spicy notes. It’s delicious in an easy-to-prepare dish like this one: roasted chicken with a cardamom coating.

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I love the taste of cardamom, which is very complex with citrus, herbal, floral and spicy notes. It’s delicious in an easy-to-prepare dish like this one: roasted chicken with a cardamom coating.

Ingredients:

  • 2 bone-in chicken leg & thigh quarters or 4 chicken leg or thigh pieces
  • 1 Tbsp vegetable or canola oil
  • Ground cardamom
  • Salt
  • ¼ tsp. Freshlly ground black pepper
  • 1 Tbsp. butter, cut into 4 pieces
  • 1/4 cup apple juice

Method

  1. Heat the oven to 450 degrees F. Coat the chicken with 1 tablespoon of oil and season with 1/2 teaspoon ground cardamom, 1/2 teaspoon salt, and the black pepper. Put the chicken into a roasting pan and top each leg and thigh with a piece of the butter. Roast the chicken until just done, about 45 minutes or until the chicken registers 165 degrees F. 
  2. Remove the chicken from the pan and set aside on a platter. 
  3. Pour off all the fat from the pan. Set the pan over medium-high heat on the stovetop. Add the apple juice and 1/8 teaspoon each ground cardamom and salt. Cook, scraping the bottom of the pan to dislodge any brown bits, until reduced to 2 tablespoons, about 2-3 minutes.
  4. Serve the chicken topped with a drizzle of the sauce.

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Food writer Ted SchefflerOriginally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

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