|¼||cup olive oil|
|2||garlic cloves, crushed|
|Finely grated rind of 2 lemons|
|Juice of 1 lemon|
|6||green cardamom pods, crushed so they split|
|1||teaspoon coarsely ground black pepper|
|8||large chicken thighs or legs on the bone|
|Salt, to taste|
|1||tablespoon sesame seeds|
1. In an ovenproof dish, combine the olive oil, honey, garlic, lemon rind and juice, cardamom, pepper, chicken, and a large pinch of salt. Cover and chill for at least 8 hours, or for up to 2 days.
2. Set the oven at 425 degrees. Let the chicken sit at room temperature for 20 minutes.
3. Turn the chicken skin-side up, baste well with the marinade, and slide the dish into the oven. Reduce the oven temperature to 375 degrees. Roast the chicken for 35 minutes, basting with the juices in the pan, or until deeply golden. Ten minutes before the end of cooking, sprinkle the sesame seeds over the pieces.
4. Tilt the pan and skim off the fat before serving. Adapted from “Friends at My Table”