Fragrant and delicious chicken, marinated, browned on stovetop then baked to perfection.
This cardamom and honey-glazed chicken recipe is from that book with some minor adjustments.
It will help the chicken brown quickly, but you have to watch it carefully or it will burn.
Sally Vargas
Break kick off the pods to release the tiny brown and black cardamom seeds.
Use a spice grinder or mortar and pestle to grind the seeds.
Place marinade and chicken in a large bowl, coat chicken with marinade.
Cover with plastic wrap and let sit at room temperature for 30 minutes.
Heat olive oil in a large frying pan at medium heat.
Sear the chicken for 20 to 30 seconds, skin side down, until golden.
Watch carefully, since the chicken skin goes from browned to charred quickly.
Place lemon slices in a roasting pan.
Lay the chicken pieces on top.
Brush with the marinade.
Season generously with salt and pepper.
Cover loosely with foil.
Place in the oven and bake for 25 minutes.
Remove from oven and let rest for 10 minutes before serving.
Pour out drippings from the pan into a gravy boat for gravy.
Serve with rice, mashed potatoes, or couscous.
