Monday, August 30, 2010

ICBC: Cardamom!

This is one of the blogger challenges that I skipped a few weeks ago. Cardamom was ridiculously expensive at the grocery, and I just couldn't quite bring myself to buy it that week. But, this week I managed to find a smaller and more reasonably priced container. I didn't feel like doing something sweet (I still have muffins to make), so I decided to try Cardamom Chicken and Rice. I found the recipe on the Food and Wine website. It was pretty easy.

The recipe actually called for chicken legs, but I couldn't find any leg/thighs still attached. So instead, I got some bone-in chicken breast halves. I rubbed the chicken with some canola oil and seasoned it with cardamom, salt, and pepper. It roasted on 375 for about 50 minutes I think.

In the meantime, I had to work on the rice. I needed 2 1/4 cups chicken broth for 1 1/2 cups of rice, but I forgot broth at the store and certainly didn't have time to make my own. I did have some chicken bouillon though, and so I made about 2 cups of that and added another 1//4 cup of water (it seemed a bit strong/salty). I sauteed some shallots in oil (the recipe called for onions, but I thought shallots would be nicer, and I was totally right).

Then, I stirred the shallots around in the oil/shallot mixture until all the rice was coated, added the broth and about a teaspoon of cardamom, and brought to a boil. Like really any rice, once it's at a boil, you cover and simmer for 20 minutes. Let it stand for 5, then fluff it and serve.

It was so good! I was very proud of having used cardamom in both dishes. Travis didn't like the rice much, but he did enjoy the chicken so it all worked out.


  1. Whoot, whoot! Go Michele! Was the cardamom the main attraction, or did it have a faint flavor?

  2. It was a subtle flavor, but it was definitely there. There wasn't much other seasoning (besides salt and pepper). I think it was definitely distinctive in both! I want to try to make dessert now as well. I just saw a recipe for a cardamom crumb cake...

  3. Hum -- nice. Well, cardamom has quite a prominent flavor. I like what you've done with it.