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Recipe for lemon and cardamom chicken thighs

Serves 4

¼cup olive oil
¼cup honey
2garlic cloves, crushed
Finely grated rind of 2 lemons
Juice of 1 lemon
6green cardamom pods, crushed so they split
1teaspoon coarsely ground black pepper
8large chicken thighs or legs on the bone
Salt, to taste
1tablespoon 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.

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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”

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