Cardamom Chicken With Lime Leaves Food

CARDAMOM CHICKEN WITH SALT AND PEPPER CRUST

Steps:

• 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.

ROASTED CHICKEN BREASTS WITH ORANGE, CARDAMOM AND TURMERIC

Steps:

• Preheat the oven to 500 degrees F.
• In the bottom of a foil-lined broiler pan, toss the potato slices with a generous drizzle of olive oil and some salt and pepper, to taste.
• In a small bowl, stir together the butter, shallots, garlic, cardamom, orange zest, orange juice, turmeric, garam masala and salt and pepper, to taste. Separate the skin from chicken flesh using your index finger, moving it back and forth. Do not remove the skin completely, just make a pocket. Spoon half of the butter mixture under skin of 1 breast, smoothing it out with your index finger. Repeat with other chicken breast.
• Put a rack over the potatoes in the broiler pan and arrange the chicken on the rack. Roast until the chicken registers 160 degrees F on an instant-read thermometer, and the potatoes are tender. Remove from the oven and transfer the chicken and potatoes to a serving platter. Allow to rest for 5 minutes then serve.

ROAST CARDAMOM CHICKEN

Steps:

• Put the whole peppercorns, cardamom seeds and cumin in a spice mill and grind them into a fine powder. You can also do this with a mortar and pestle.
• Put the water in a blender along with the salt, ginger, garlic, cayenne, vinegar and ground spices.
• Blend to a smooth paste.
• Put the yogurt in a bowl large enough to hold the chicken.
• Stir in the spice paste.
• Add the chicken and make sure all pieces are covered in the marinade.
• Break the cinnamon stick in two and tuck it in with the chicken.
• Cover and marinate for at least two hours and as much as overnight.
• Set the oven to 220 C or 425°F.
• Bake the chicken in a shallow dish for 30 minutes or until cooked through.
• The yogurt should have formed a dark brown crust.
• Sprinkle with mint leaves.

PERSIAN CHICKEN WITH TURMERIC AND LIME

Steps:

• Mix chicken, onion, turmeric, chopped garlic, lime juice, 1 Tbsp. oil, 2 tsp. cumin, 1 tsp. salt, and 3/4 tsp. pepper in a medium bowl.
• Heat 1 Tbsp. oil over medium in a heavy medium saucepan. Add rice and smashed garlic and cook, stirring frequently, until lightly toasted and fragrant, 1-2 minutes. Stir in cardamom, cinnamon, 1/4 tsp. salt, and remaining 1/4 tsp. cumin and 1/4 tsp. pepper. Add 1 3/4 cups water and bring to a boil, then reduce heat and gently simmer, covered, until water is evaporated and rice is cooked, 18-20 minutes. Remove from heat. Let sit, covered, until ready to serve.
• Meanwhile, heat remaining 1 Tbsp. oil over medium-high in a large skillet until very hot but not smoking. Add chicken mixture and cook, stirring occasionally, until chicken is cooked through, 6-8 minutes. Remove from heat. Stir in yogurt, if using, then adjust seasoning to taste. Cover to keep warm.
• Gently toss cucumber, herbs, and remaining 1/4 tsp. salt in a small bowl.
• Fluff rice with a fork and divide among bowls. Spoon chicken over. Top with cucumber salad, pistachios, and sumac, if using. Generously squeeze lime wedges over.