Saturday, April 9, 2011

Roast Cardamom-Yoghurt Chicken

seeds from 6 cardamom pods
1 teaspoon black peppercorns
2 teaspoons sea salt
1 teaspoon ground coriander
1 teaspoon ground cumin
3 garlic cloves, crushed
1 tablespoon olive oil
1/2 cup whole milk yogurt
1 tablespoon grated fresh ginger
1 tablespoon freshly squeezed lemon juice
1 3-4 pound chicken, butterflied
fresh cilantro leaves for garnish

Preparing the chicken:
Grind cardamom seeds and peppercorns in a mortar with pestle to a fine powder. Add salt, coriander, cumin and garlic. Add enough olive oil to form a paste. Stir in yogurt, ginger and lemon juice.

Place chicken in a large bowl or pan. Rub yogurt between skin and breasts and thighs. Then smear remaining yogurt over the outside of the chicken, front and back. Refrigerate at least 3 hours or up to 24 hours. Remove chicken from refrigerator 30 minutes before roasting.

Preheat oven to 425 degrees F. Place chicken breast-side up in a baking pan or cast iron pan. Bake in oven until thoroughly cooked, 45 minutes to 1 hour. Let rest 15 minutes, then sprinkle cilantro leaves over the top before carving.

Serves 2 to 4


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