This Cardamom and Honey-Glazed Chicken recipe is from that book with some minor adjustments. I don't usually think of cardamom as a spice for chicken, but the result is fragrant and delicious!
The issue of cooking with honey, whether for savory or sweet dishes, is that honey burns at high temperatures. It will help the chicken brown quickly, but you have to watch it carefully or it will burn.
Marinade
4 tablespoons honey
2 tablespoons sherry
1 teaspoon Daily cardamom seeds, ground
1 teaspoon peppercorns, ground
Chicken
4 chicken breasts, skin-on, bone-in (cut in half if large), or one whole chicken, cut into parts
2 tablespoons extra virgin olive oil
1 lemon, thinly sliced
Kosher salt and freshly ground black pepper
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