Best 3 Cardamom Chicken With Salt And Pepper Crust Recipes
Indulge in a tantalizing culinary journey with our delectable Cardamom Chicken with Salt and Pepper Crust. This symphony of flavors combines the aromatic essence of cardamom with a crispy, piquant crust, resulting in a dish that will captivate your taste buds. Prepared with tender chicken breasts, this recipe elevates the ordinary to the extraordinary.
Complementing the main course, we offer a delightful array of accompaniments to elevate your dining experience. Discover the vibrant flavors of our refreshing Cucumber Salad, a medley of crisp cucumbers, zesty onions, and a tangy dressing. For a touch of warmth, our Carrot Ginger Soup weaves together the sweet notes of carrots and the invigorating kick of ginger, creating a comforting and flavorful symphony.
To satisfy your sweet cravings, embark on a journey of indulgence with our luscious Chocolate Mousse. This velvety dessert, crafted with rich chocolate and whipped cream, promises a moment of pure bliss. As a delightful alternative, our classic Vanilla Ice Cream beckons with its smooth and creamy texture, providing a refreshing conclusion to your culinary adventure.
SALT-AND-PEPPER ROAST CHICKEN
Calling for just four ingredients - chicken, salt, pepper and whatever herbs you have around - this is a recipe for roast chicken at its simplest and best. The method is fairly straightforward. You season the bird, then roast it at high heat until the skin is bronzed and crisp and the flesh juicy. If you have time to season the chicken ahead, you should; it makes a difference in flavor. And bear in mind, if you have the kind of oven that starts smoking at high heat, you can cook your bird at 400 degrees instead of 450, though you'll need an extra 5 to 20 minutes to get it done.
Provided by Melissa Clark
Categories easy, weeknight, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Season the chicken inside and out with salt and pepper. If you have time, refrigerate the chicken, uncovered, for an hour, or overnight.
- Heat oven to 450 degrees. Place chicken breast-side up in a roasting pan or large ovenproof skillet. Stuff cavity with herbs and tie the legs together with kitchen twine. (If you don't have twine, leave the legs as they are.)
- Roast 50 minutes, then baste chicken with pan juices. Continue roasting until chicken's juices run clear when skin is pierced with a knife, 5 to 10 minutes longer. Let stand 10 minutes before carving.
Nutrition Facts : @context http, Calories 587, UnsaturatedFat 26 grams, Carbohydrate 2 grams, Fat 41 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 12 grams, Sodium 933 milligrams, Sugar 0 grams, TransFat 0 grams
ORANGE-CARDAMOM ROAST CHICKEN
Cooking Channel's Aarti Sequeira gives Sunday supper an Indian spin. "My secret to roast chicken: butterflying the bird so it's perfectly cooked every time. And high, high heat for crispy skin."
Provided by Aarti Sequeira
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a small bowl, combine the butter, cardamom, orange zest, ginger, garlic, 1 teaspoon salt and 1/4 teaspoon pepper; set aside.
- Butterfly the chicken: Place on a cutting board, breast-side down with the neck toward you. Using a pair of sharp kitchen shears (and your biceps), cut through the bones on either side of the backbone; the spine should come away in a narrow strip, which you can discard or save for stock. Flip the bird over, breasts facing up and closest to you. Using the heel of your palm and your body weight, push down on the breastbone; you should hear it crack. The chicken should lie flat now. Rotate the drumsticks toward the center line of the body so she looks a little knock-kneed. There you go. You just butterflied a chicken!
- Slide your fingers between the flesh and the skin over the breasts, thighs and drumsticks. Use a teaspoon to deposit a little of the flavored butter into each pocket and smooth it out over each part of the chicken, making sure the butter is evenly spread, then pat the skin dry.
- Toss the potato slices with the sunflower oil, season with salt and pepper and let them sit in a bowl at room temperature alongside the chicken for 30 minutes. Give your oven a quick wipe down before preheating it to 500 degrees F. (The high temps will cause any leftover drips to smoke you out of your kitchen! If your oven still smokes, then turn it down to 450 degrees F after the first 10 minutes.)
- Drain off the water that's been drawn from the potatoes and pour the potatoes into an even layer in a large cast-iron skillet. Place the chicken on top of the potatoes and tuck the wings under her shoulders. Pop the whole kit 'n' kaboodle into the oven. Cook for 20 minutes. Rotate the skillet and cook for 20 more minutes, until the skin is crispy, the juices run clear and the thickest part of the breast registers 160 degrees F on an instant-read thermometer.
- Remove the chicken from the oven and set aside to rest for 10 minutes on a cutting board, loosely tented with foil. Using a fish spatula or slotted spoon, gently turn the potatoes. If you'd like them crispier, pop them under your broiler for 3 to 5 minutes. Scoop out the potatoes onto a platter, leaving behind the pan grease. Cut the chicken into pieces, place them on top of the potatoes and serve with boldness and courage!
- Find more recipes from Aarti in her cookbook, Aarti Paarti ($28, Grand Central Publishing).
CHICKEN IN SALT CRUST
Provided by Food Network
Time 4h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F. Lightly oil a baking sheet large enough to hold the two chickens
- Stuff each chicken with 3 garlic cloves, 2 sprigs, rosemary, 2 sprigs thyme, and 1/4 teaspoon crushed peppercorns. Truss the chickens with kitchen twine. In a small bowl, combine the mustard, chopped thyme, chopped tarragon, and parsley. Using a pastry brush, brush the mustard mixture all over the chickens. Place the chickens, breast sides up, on the prepared baking sheet.
- Divide the dough in half. According to the directions in the Salt Crust Dough recipe, roll out each portion as thinly as possible. Wrap each chicken completely with dough.
- Bake until the dough is browned and rock-hard, about 50 minutes. Remove from the oven and let stand for 10 minutes. Using a hammer or the back of a heavy knife, crack open the crust and remove the chicken, brushing off any clinging crust with a clean kitchen towel. Cut each chicken in half lengthwise. Serve immediately on warmed plates
Tips:
- To achieve the perfect salt and pepper crust, ensure the chicken is evenly coated in a mixture of salt, pepper, and cornstarch before pan-searing.
- Use a heavy-bottomed pan or skillet to ensure even heat distribution and prevent the chicken from sticking.
- Sear the chicken over medium-high heat until the skin is golden brown and crispy, then reduce the heat to medium-low and continue cooking until the chicken is cooked through.
- To make the cardamom sauce, use freshly ground cardamom pods for the best flavor. If you don't have cardamom pods, you can use 1/2 teaspoon of ground cardamom instead.
- Serve the cardamom chicken immediately with your favorite sides, such as rice, roasted vegetables, or a simple salad.
Conclusion:
This cardamom chicken recipe is a delicious and easy-to-make dish that is perfect for any occasion. The salt and pepper crust gives the chicken a crispy exterior, while the cardamom sauce adds a flavorful and aromatic touch. This recipe is sure to impress your family and friends, and it is a great way to enjoy cardamom in a savory dish.
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