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.

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