Cardamom Chicken with Potatoes & Onions


Peel the ginger with a spoon

This weekend I spent a little time going through my spice cupboard and found one that I rarely use.  Cardamom.  Other than a few of my ethnic chutneys and a few baked good here and there, it doesn’t get used much.  You can find it in whole pod form in health food or specialty grocery stores and the pods are a pale green color are about the size of your pinky nail, or you can find ground cardamom in your spice isle at your favorite store.  I also decided that I was going to try and eat more chicken this year.  It is a meat that I rarely eat, mainly because I know there are so many other flavorful meats that I would rather prepare, but also because it when most people prepare it, it is beyond dry and probably cooked to 180 or 200 degrees, rather than the 165 that is should be cooked to.  That is why I love to use chicken thighs.  It’s dark meat, so it can handle heat better without drying out and it’s an inexpensive part of the chicken to use. 

Here is a delicious, quick and easy chicken recipe that my aunt and I collaborated on that can be made with either skin on or skinless chicken, but we both prefer skin on because of how the flavors or the sauce stick to it and then it becomes a warm, crisp and delicious shell that helps to hold in all of the chicken juices it gets when this bakes.  To make this dish weeknight friendly, the sauce can be made up to 3 days in advances and stored in the refrigerator for convenience, just be sure to bring back to room temperature before using.  Enjoy!

Cardamom Chicken with Potatoes & Onions

  • 1/2 cup agave nectar
  • 3 tbsp Orange Zest (about 2 small oranges)
  • 2 tsbp grated ginger (use a spoon to help peel the ginger in a hurry…see photo)
  • 1 Tbsp olive oil (I prefer to use coconut oil, but it’s not as easily found)
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 2 tsp ground cardamom
  • 2 lbs pounds new red potatoes, halved
  • 1 large onion, diced very large
  • 2 tbsp olive oil (again, I prefer coconut oil if you have it)
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 lbs skin-on, bone-in chicken breasts or thighs (If you sub boneless/skinless please add 1 tbsp oil to potato mixture) rinsed and patted dry
  • 1 Tbsp dijon mustard


Preheat oven to 425.  In a small bowl, combine agave, zest, ginger, 1 tsbp olive oil, 1 tsp kosher salt, 1.2 tsp cracked pepper, garlic powder,  and cardamom.  Set aside.  In large baking pan, toss new potatoes, onions, olive oil, 1/2 tsp kosher salt and 1/2 tsp black pepper until evenly combined.  Lay chicken pieces over the top and pour zest mixture over being sure to coat all areas of the chicken.  (if using skin-on chicken try and rub a little of it under the skin.)  Cover with foil and bake for 40 minutes.  Uncover and bake for an additional 10-15 minutes or until chicken skin has begun to brown and appears crispy.  Remove from oven.  Being sure to leave pan drippings in the pan, use a tongs to place the chicken on serving platter and tent loosly with foil.  Using a slotted spoon, put the potatoes and onions into a serving bowl.  Set both aside.  Meanwhile, while pan is still very hot, whisk 1 tbsp dijon mustard into the pan dripping.  Be sure to scrape all brown bits from the bottom of the pan.  Use sauce to drizzle over the chicken when it is served.  Enjoy!

2 thoughts on “Cardamom Chicken with Potatoes & Onions”

  1. Have you ever sprinkled this marvelous-smelling spice on top of the dollop of whipped cream on your desserts? Apple pie, a bowl of blueberries, tapioca pudding, fruit soup, rice pudding, etc. It’s really worth a try! It has a subtle twist. You will pull it out of your spice rack more often if you taste this lovely combination. Of course the whipped cream needs to have vanilla and sugar added.

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