Cardamom Roasted Chicken Recipe with Peas & Artichoke Braise

Last Updated on 2 months by Neha Deshmukh

Cardamom Roasted Chicken Recipe with Peas & Artichoke Braise

Hey everyone! I’m so excited to share this recipe with you. It’s a bit of a special one – Cardamom Roasted Chicken with a vibrant Peas & Artichoke Braise. I first made this for a small gathering with friends, and it was a hit. The aroma alone is incredible, and the flavors are just…wow. It’s a little bit of effort, but trust me, it’s worth every minute. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average roast chicken. The cardamom marinade infuses the chicken with a warm, fragrant flavor that’s truly unique. Paired with the bright, slightly tangy braise, it’s a beautiful balance of tastes and textures. It feels special enough for a celebration, but it’s also comforting enough for a cozy weeknight dinner. Plus, it serves 6, making it perfect for family or friends!

Ingredients

Here’s what you’ll need to make this Cardamom Roasted Chicken with Peas & Artichoke Braise:

• 2 small chickens (about 1 pound/450g each)
• 15 whole cardamom pods
• 3 large cloves garlic, roughly chopped
• Salt and pepper to taste
• 2 tbsp fresh oregano (or dried)
• ¼ cup (60ml) olive oil, plus 2 tbsp for the braise
• ½ tsp (2.5ml) ground allspice
• 1 cup (150g) frozen peas
• 1 ½ cups (225g) frozen fava beans
• ½ onion, sliced in quarters
• ½ cup (125g) marinated quartered artichokes
• 1 tsp (5ml) mashed garlic
• 1 cup (240ml) thinly sliced Roma tomato
• ¼ tsp (1.25ml) ground allspice

Ingredient Notes

Let’s talk ingredients! A few tips to make sure everything comes together beautifully:

Cardamom: Exploring Varieties & Uses

Cardamom is a real star here. Green cardamom is what we’re using, but there’s also black cardamom, which has a smokier flavor. For this recipe, green cardamom is perfect – it’s floral and fragrant. Don’t be afraid to crack open the pods and smell the seeds!

Olive Oil: Choosing the Right Type for Roasting

I recommend using a good quality extra virgin olive oil for both the marinade and the braise. It adds a lovely richness. Don’t use anything too delicate, as the roasting process can mute the flavor.

Allspice: A Warm Spice Blend – Origins & Flavor Profile

Allspice isn’t actually a blend of spices! It’s the dried berry of the Pimenta dioica tree, native to the Caribbean and Central America. It tastes like a mix of cinnamon, cloves, and nutmeg – hence the name! It adds a lovely warmth to both the chicken and the braise.

Artichokes: Fresh vs. Marinated – What’s the Difference?

I love using marinated artichokes in this braise because they add a lovely tang. If you can find fresh artichokes, that’s fantastic too! You’ll need to prepare them properly (trimming and removing the choke) before adding them to the braise.

Fava Beans: A Traditional Ingredient – Preparation Tips

Fava beans are a bit of work, but they’re so worth it! If using fresh, you’ll need to blanch and peel them. Frozen are a great shortcut, and that’s what I usually use.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Make the Marinade: First, grab your mortar and pestle (or a small food processor if you prefer!). Pound those cardamom pods to loosen the husks. Remove the husks and gently bruise the seeds. Add the garlic, salt, and oregano to the mortar. Pound everything into a paste. Slowly drizzle in 3 tablespoons of olive oil, mixing until it’s smooth.
2. Marinate the Chicken: Season the chickens generously with salt and allspice. Now, rub about half of that gorgeous cardamom paste all over the chickens, getting it into every nook and cranny.
3. More Marinade Magic: Mix the remaining paste with the remaining olive oil. Pour this over the chickens, ensuring they’re fully coated. Cover and marinate in the fridge for at least 4-8 hours, turning occasionally. This is where the flavor really develops!
4. Roast the Chicken: Preheat your oven to 400°F (200°C). Place the marinated chickens in a roasting pan. Season with pepper. Roast for about 1 hour, or until golden brown and cooked through, basting with the marinade every 20 minutes.
5. Prepare the Braise: While the chicken is roasting, let’s make the braise. Boil the peas, fava beans, and onion quarters in water for about 10 minutes. Drain and refresh them in cold water – this helps them keep their bright color.
6. Sauté & Simmer: In a separate pan, sauté the garlic in 2 tablespoons of olive oil until fragrant. Add the tomatoes and cook until they soften. Stir in the boiled vegetables and artichokes.
7. Season & Serve: Season the braise with salt, pepper, and allspice. Cook for just 1 minute more. Serve the roasted chicken alongside the vibrant Peas & Artichoke Braise.

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

Achieving Crispy Skin

For extra crispy skin, pat the chicken dry with paper towels before roasting. You can also increase the oven temperature to 425°F (220°C) for the last 15 minutes.

Mastering the Marinade

Don’t skimp on the marinating time! The longer the chicken sits in the marinade, the more flavorful it will be.

Temperature Control for Perfect Roasting

Use a meat thermometer to ensure the chicken is cooked through. The internal temperature should reach 165°F (74°C).

Preparing Fava Beans

If you’re using fresh fava beans, blanch them for a minute, then shock them in ice water. This makes it easier to peel off the outer skin.

Balancing Flavors in the Braise

Taste the braise as it simmers and adjust the seasoning as needed. A squeeze of lemon juice can brighten it up if it needs a little zing.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation (Using Cauliflower or Tofu)

For a vegan version, swap the chicken for cauliflower steaks or firm tofu. Marinate them in the same cardamom paste and roast until golden brown.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check the labels on your ingredients to be sure.

Spice Level Adjustment (Adding Chili Flakes)

If you like a little heat, add a pinch of red chili flakes to the marinade. My friend, Priya, loves to add a whole teaspoon!

Festival Adaptation (Christmas or Special Occasion)

During Christmas, my family likes to add a few star anise to the marinade for an extra festive aroma.

Serving Suggestions

This Cardamom Roasted Chicken is fantastic with:

• A side of fluffy basmati rice
• Warm naan bread
• A simple green salad
• A dollop of plain yogurt

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

FAQs

Let’s answer some common questions:

What is the best way to ensure the chicken is cooked through?

Use a meat thermometer! Insert it into the thickest part of the thigh, avoiding the bone. It should read 165°F (74°C).

Can I marinate the chicken for longer than 8 hours?

Yes, you can! You can marinate it overnight, but be aware that the longer it marinates, the more intense the flavor will be.

Can I use fresh fava beans instead of frozen?

Absolutely! You’ll need to blanch and peel them first.

What can I substitute for artichokes in the braise?

You can use green beans, asparagus, or even roasted bell peppers.

How can I adjust the marinade for a spicier flavor?

Add a pinch of red chili flakes or a dash of cayenne pepper.

What wine pairs well with this dish?

A dry Riesling or a Pinot Noir would be lovely.

I hope you enjoy this recipe as much as I do! Let me know in the comments if you try it, and don’t hesitate to ask if you have any questions. Happy cooking!