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.
- 2 bone-in chicken leg & thigh quarters or 4 chicken leg or thigh pieces
- 1 Tbsp vegetable or canola oil
- Ground cardamom
- ¼ tsp. Freshlly ground black pepper
- 1 Tbsp. butter, cut into 4 pieces
- 1/4 cup apple juice
- 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.
- Remove the chicken from the pan and set aside on a platter.
- 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.
- Serve the chicken topped with a drizzle of the sauce.
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Originally 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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