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 350º oven 1 hour. 

Serve with mixed green salad.