Skip to main content

SRC Reveal: Cardamom Chicken with a Salt and Pepper Crust


It's time for Group B's April 2015 Secret Recipe Club reveal. This month I was assigned to The Vanderbilt Wife, a blog written by Jessie. We used to be in Group A together, so I've been reading her blog for quite awhile. It was a treat for her to show up in my roster!

Jessie, a mom to three cute kiddos, started Vanderbilt Wife in 2006 as a way to make herself write more regularly. She shares: "Professionally, I was a copy editor for three and a half years. I am a freelance writer, editor, proofreader, and social media manager. ...I write twice a week for ParentLife Online and am a recipe editor for HomeLife and ParentLife magazines." She actually helped get one of my recipes published in their Christmas cookie issue: Kruidnoten (in HomeLife Magazine).

There were quite a few recipes of Jessie's that intrigued me, including her Cucumber and Radish Salad, Lemony Vegetable Quinoa Salad, French Lemon Yogurt Cake, and Her Honey Parmesan Pork Roast in the Crockpot and Stuffed Peppers in the Crockpot almost made me break down and get a slow cooker. Almost.


Instead, I opted to make this...I chose to marinate them overnight instead of just for a few hours and did double the ground cardamom because it's one of our favorite spices. We liked this recipe so much, we've made it twice since this!

Cardamom Chicken with a Salt and Pepper Crust
 inspired by Jessie's Cardamom Chicken

Ingredients
  • 6 chicken thighs
  • 4 cloves garlic, crushed
  • 3 T soy sauce
  • 2 T rice vinegar
  • 2 t raw honey
  • 1/2 t ground cardamom
  • 3/4 t freshly ground sea salt
  • 3/4 t freshly ground black pepper

Procedure
Place chicken thighs in a lidded container where they can lay flat in a single layer. Add the remaining ingredients - except the salt and pepper - over the top of them. Massage the marinade onto the chicken to coat thoroughly. Cover the container and let marinate overnight. Once or twice, flip the chicken over to coat on both sides.

Preheat the oven to 400 degrees F. Remove the chicken from the marinade and place chicken in a baking dish. Pour the marinade over the top, then season with salt and pepper. Roast in the pre-heated oven for 40 minutes, or until chicken is browned and crisp and cooked through. Serve hot.

Thanks, Jessie, for the fabulous recipe.

Comments

  1. I do love cardamom but haven't tried it with a meat dish....I am certain to love it. Great choice!

    ReplyDelete
    Replies
    1. We use cardamon in so many things. I loved it in this!

      Delete
  2. Oh, I haven't made that chicken in years! Yum! I am glad you guys loved it. Thanks for your sweet words and for linking me up.

    ReplyDelete
    Replies
    1. Thank YOU for such a great recipe. Cardamom is a family favorite...so, we happily use it in anything we can.

      Delete
  3. Oh! I bet this smelled HEAVENLY while baking! :D Looks delicious!! :D

    ReplyDelete
  4. I love cardamom too but have only really had it in Indian recipes. This sounds really interesting.

    ReplyDelete
  5. Hi Camilla,
    I am putting this recipe on my to cook list, it looks delicious and we will just love it. Thanks so much for your leadership for our Group B, great job! It is fun cooking with you in the SRC and have a great week!
    Miz Helen

    ReplyDelete
  6. Oh I bet the cardamom gives this chicken such great flavor! Love this!

    ReplyDelete
  7. Yum I love cardamom too, especially in ice cream or desserts. Wonderful SRC post.

    ReplyDelete
  8. I needed chicken inspiration and LOVE cardamom! Yay! Pinning this for later. :)

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa