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Cardamom Chicken with Salt and Pepper Crust
SUBMITTED BY:
DARLA C.
"Don't be turned off by the idea of 'just' salt and pepper. The marinade is intense with flavor, but it's the final seasoning of simple salt and pepper that really makes it delicious. Gotta use Kosher salt and freshly ground pepper here, please don't bother with the regular stuff. Such a difference."
RECIPE RATING:
Read Reviews
(21)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
45 Min
READY IN
4 Hrs 55 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
4 cloves garlic, crushed
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons honey
1/4 teaspoon ground cardamom
6 chicken thighs
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
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DIRECTIONS
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.
Preheat the oven to 400 degrees F (200 degrees C). Remove the chicken from the marinade, and discard the marinade. Place chicken on a broiling pan or baking sheet. Season with kosher salt and freshly ground black pepper.
Roast in the oven for 40 minutes, or until chicken is browned and crisp, and cooked through.
FOOTNOTE
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
Reviewed on Mar. 11, 2006 by PUNKGIRL
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PUNKGIRL
Mar. 11, 2006
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.
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5 users found this review helpful
I love cardamom so I thought I'd give this recipe a try, especially since everyone else seems...
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Reviewed on Sep. 13, 2005 by
LindaT
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LindaT
Sep. 13, 2005
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.
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3 users found this review helpful
Delicious and flavorful. I didn't make any major alterations with this recipe, other than...
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Reviewed on Feb. 28, 2007 by
amylouise
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amylouise
Feb. 28, 2007
This is a really nice recipe, and its easy to make ahead. I just put frozen chicken in a bag with the marinade ingredients and let it thaw with them in the fridge for a couple of days and it worked great.
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2 users found this review helpful
This is a really nice recipe, and its easy to make ahead. I just put frozen chicken in a bag...
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Reviewed on Apr. 1, 2006 by
Jillbeast
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Jillbeast
Apr. 1, 2006
Best Chicken Ever! I put too much salt on mine, but the color and the smells and the flavor is wonderful!! I let mine marinade over 24 hours, but it is so worth it. You probably don't need to marinade it that long, but it worked for me. Merci for the recipe! I cut mine down to three pieces of thigh using the calculator at the bottom. You can find cardamom inexpensive at the Indian/Asian grocery store.
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2 users found this review helpful
Best Chicken Ever! I put too much salt on mine, but the color and the smells and the flavor...
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Reviewed on Mar. 13, 2006 by Andrea Duncan
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Andrea Duncan
Mar. 13, 2006
I've never tried Cardamom before and was shocked at the price (I found it anywhere from $8 to $18 per bottle!) but went ahead & tried it for something new. My boyfriend wasn't nuts about it but did like it and wouldn't mind having it again (hey, at least he tried it!), I thought it was delicious!
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2 users found this review helpful
I've never tried Cardamom before and was shocked at the price (I found it anywhere from $8 to...
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Reviewed on Aug. 10, 2005 by ANDREAGOURMET
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ANDREAGOURMET
Aug. 10, 2005
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.
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2 users found this review helpful
This was very good--very moist and flavorful. I increased the amount of cardamom to 3/4 tsp,...
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Reviewed on Aug. 11, 2007 by
BRIEAHN
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BRIEAHN
Aug. 11, 2007
This is a great chicken recipe. Lots of flavors, but nothing so to overpowering. I love cardamom. But I don't like it in heavy doses. So this was just right. My picky 19 month old liked it as well.
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1 user found this review helpful
This is a great chicken recipe. Lots of flavors, but nothing so to overpowering. I love...
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Reviewed on Feb. 6, 2007 by stjchurchcook
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stjchurchcook
Feb. 6, 2007
Loved it!! I followed the recipe exactly and my family told me don't lose this recipe. DH wanted to know what spice I used. He had never heard of cardamom and I have only used it in baked goods but it gave the chicken a wonderful flavor. I will definately make this again and again.
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1 user found this review helpful
Loved it!! I followed the recipe exactly and my family told me don't lose this recipe. DH...
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Reviewed on Jul. 13, 2006 by STACIE7
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STACIE7
Jul. 13, 2006
Fantastic recipe! This dish has become one of the favorites in my house. Thanks for sharing.
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1 user found this review helpful
Fantastic recipe! This dish has become one of the favorites in my house. Thanks for sharing.
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Reviewed on Feb. 23, 2006 by
Stephanesia
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Stephanesia
Feb. 23, 2006
This had a nice crispy exterior. It was really good! I liked the flavour, you'd think it'd be bland but the marinade gives it tons of flavour.