Tuesday, August 5, 2008
Cardamom Roasted Chicken Thighs
I thought this recipe was worth revisiting since it was from my very first post and I hadn't taken a photo then. It's easy. It's yummy. Enough said.
I toss in a couple of small sweet potatoes (each wrapped in foil) to roast on a foil lined baking sheet about 30-35 minutes before the chicken goes in. Then, place the chicken on the sheet with the potatoes and continue cooking both together. The potatoes should be done in about an hour total depending on their size.
Scottie's favorite Cardamom Roasted Chicken Thighs:
4 cloves garlic, smashed whole cloves
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons honey
1/4 teaspoon ground cardamom (I grind the pods in a spice grinder so it’s nice and fresh)
1 package boneless, skinless organic chicken thighs
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1. Place the garlic, soy sauce, rice vinegar, honey and cardamom in a resealable plastic bag. Place chicken thighs (I trim off as much fat as I can first) 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.
2. 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 (lined with aluminum foil). Season with kosher salt and freshly ground black pepper.
3. Roast in the oven for ~25-35 minutes (depending on how large they are), or until chicken is browned and a thermometer registers 160. Remove from sheet pan, cover with foil and let rest for about 5-10 minutes.