Spiced Roast Chicken

I really loved this recipe! Think juicy, flavorful and aromatic… a real treat for the senses!

This recipe is packed full of spices/masalas that have so many health benefits. But the star in this one is definitely the seeds from the cardamom pods.

Cardamom is a plant that’s found in India and its neighboring countries – primarily tropical countries. It has and is used in Ayurveda as well as in Chinese Medicine. The most popular health benefits include prevention of colorectal cancer, good for cardiovascular health, anti-depressant, prevents gastrointestinal diseases, anti-inflammatory properties, prevents dental diseases, has anti asthmatic properties, detoxifies the body, improves blood circulation and also treats sore throat and nausea. You can read more about the health benefits at here.

  • Seeds from 6 cardamom pods
  • 1 tsp black peppercorns
  • 2 tsp Himalayan salt
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 3 garlic cloves, smashed
  • 1 tbsp olive oil
  • 1/2 cup whole milk yogurt
  • 1 tbsp grated fresh ginger
  • 1 tbsp freshly squeezed lemon juice
  • 1 3-4 pound chicken
  • Fresh cilantro leaves for garnish (optional)
  1. Grind cardamom seeds and peppercorns in a mortar with pestle to a fine powder.
  2. Add salt, coriander, cumin and garlic.
  3. Next smash the garlic and add to the mix.
  4. Add the olive oil and mix to form a paste.
  5. Stir in the yogurt, ginger and lemon juice and continue to mix well.
  6. Place chicken in a large bowl or pan.
  7. Rub yogurt between skin and breasts and thighs and then smear remaining yogurt mix over the outside of the chicken, front and back.
  8. Refrigerate at least 3 hours or up to 24 hours.
  9. Remove chicken from refrigerator 30 minutes before roasting.
  10. Preheat oven to 425 F.
  11. Place chicken breast-side up in a baking pan or cast iron pan.
  12. Bake in oven until thoroughly cooked, 45 minutes – 1 hour until the internal temperature reads 165°F.
  13. Remove and allow it to rest 15 minutes before carving.
  14. Serve garnished with cilantro leaves.
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