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HONEY CARDAMOM CHICKEN
Honey Cardamom Chicken
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INGREDIENTS
- Cooking Time: 60
- Servings: 4
- Preparation Time: 45
- 4 Tbsp Honey
- 2 Tbsp sherry (I don't own "cooking sherry" so I used some fruit syrup - cherry in this case, the internet said apple cider would sub good too).
- 1 teaspoon cardamom seeds, ground (they come in a pod you break open!)
- 1 teaspoon peppercorns, ground
- A chicken (go for free range, veg fed, organic if you want) cut up
- 2 Tbsp Olive Oil
- 1 lemon, thinly sliced
- Salt and pepper
DIRECTIONS
Preheat the oven to 390
Warm the honey, stir in the sherry(or whatever), cardamom and peppercorns
Place marinade and chicken in a large bowl (or bag), coat chicken and let sit at room temp for about 30min to an hour. (IMPORTANT, chicken should be room temp when you coat - otherwize honey mixture will harden and be hard to coat. It happened with me - I added some water and then, when baking, melted the honey "candy" in the bottom of the cast iron pan I baked the chicken in.
Heat olive oil in large frying pan at medium high heat. (I used a separate pan to sear the chicken then placed chicken in cast iron pan)
Sear the chicken, skin side down, until golden
Place lemon slices in the roasting pan (cast iron skillet)
Lay the chicken pieces on top.
Brush with the marinade.
Season generously ith salt and pepper (I forgot to do this, it was still great)
Place in the oven and bake until done (I did another 45 minutes)
Remove from oven and let rest for 10 min before serving
Pour out drippings into gravy boat for gravy (if desired).
PS I find you've done this to skinless boneless breast of chicken I will hunt you down
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