Roasted Cardamom, Oregano and Garlic Chicken Thighs Recipe

Reader Contribution by Deborah Krasner
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Adapted from a recipe by Greg Malouf in Artichoke to Za’atar, this dish roasts to a crisp at high heat. While it cooks, the perfume of cardamom and garlic infuses the kitchen. You can find green cardamom pods at any good spice purveyor and (far less expensively) at Indian and Middle Eastern groceries. Don’t use ground cardamom — you need the crunch of the tiny seeds, which are much more intensely flavored. Similarly, if you can get intensely flavored wild Greek oregano (found hanging upside-down in bunches in some Greek markets), use it here. Be sure to leave time for the marinating — at least 4 hours. If you like, make a batch of rice to soak up fragrant juices.

Ingredients:

1/4 cup whole green cardamom pods or 1 to 2 tbsp whole black cardamom seeds out of the pods 
2 cloves garlic 
1 tbsp kosher salt 
1/4 cup fresh or 2 tbsp dry oregano 
1/4 cup plus 2 tbsp olive oil 
4 to 6 large skin-on, bone-in pastured chicken thighs 
Freshly ground black pepper 

Instructions:

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