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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.

    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.

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    4. Tilt the pan and skim off the fat before serving. Adapted from “Friends at My Table”