May 15, 2009

Cardamom Kissed Chicken

A beautiful mixture of amazing spices makes this chicken all it can be. Some may think the chili’s I incorporate in my meals make it spicy, but it does not. When cooking with chili's cut the top of then make a slit up the center. The chili will give your dish some heat but not make it to spicy, only slicing and dicing it can do that.

2 tablespoons ginger paste
2 tablespoons garlic paste
2 teaspoons cardamom, ground
1 teaspoon red pepper flakes
1 teaspoon sea salt
1/4 teaspoon turmeric, ground
4-5 chicken breasts
2 tablespoons sunflower oil
1 small onion, diced
2 bay leaves
2 cinnamon sticks
1 large potato, peeled and sliced
1/2 cup peas
2 tablespoons cilantro leaves, chopped
1 green chili
1 cup water

1. In a medium bowl, add ginger paste, garlic paste, cardamom, red pepper, salt and turmeric, mix well. Smear mixture all over chicken breast. Allow to marinate at least one hour.

2. In a sauté pan on medium heat, add oil. Add chicken breast, chili, onions, bay leaves, potatoes and cinnamon. Allow chickens skin to turn golden, about 15 minutes. Pour 1 cup water; reduce heat to medium-low add peas and cover. Cook about 30 minutes. Raise heat to high and allow a full boil, to thicken juices. Remove cinnamon and bay leaves, add cilantro.

Yields: 4 servings

2 fabulous comments:

Justine said...

I love cardamom so this sounds wonderful!


oysterculture said...

This dish sounds very intriguing with the cardamon. A spice I adore