Friday, April 13, 2012

Baked Chicken with Cardamom (Middle Eastern Style) - Margaret Ullrich


As you learned last December, cardamom is a member of the ginger family.
The rich branch of the ginger family.

Okay, cardamom is a little expensive.
But, it's sweet.
A no-calorie sweet.
And cardamom adds a nice touch to Middle East recipes.

And other recipes, too.

This recipe also use some of the coriander and cumin.
And the bulgur, which will get a fried-rice texture.
Handy, eh?
                        
                         
                        Chicken with Cardamom

Season 
2 legs and 2 breasts 
with
salt and pepper
Brown in butter and oil.  Remove.

In the same pot, cook until translucent
2 medium onions, chopped

Add, stirring to glaze well
1 clove garlic, chopped 
3/4 Cups bulgur 

Add, stirring to mix well
1/4 teaspoon cardamom
1/4 teaspoon coriander
1/4 teaspoon cumin 
grated rind and juice of 1/2 lemon
                     
Replace chicken, cover with bulgur (can be stored in the fridge).

Pour over chicken and bulgur
1 1/2 Cups chicken broth 
Bake, covered in 350ยบ oven 1 hour. 
Serve with mixed green salad.

2 comments:

  1. This sounds lovely! I will never turn my nose up at cardamom.

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  2. Hi, Lydia,

    Cardamom is a very nice spice.
    Here's another cardamom link you might like

    http://imturning60help.blogspot.ca/2011/12/cardamom-sugar-spice-blend-margaret.html

    Hope you enjoy the chicken recipe!

    Margaret

    ReplyDelete