This Cardamom and Honey-Glazed Chicken recipe is from that book with some minor adjustments. I don’t usually think of cardamom as a spice for chicken, but the result is fragrant and delicious! The issue of cooking with honey, whether for savory or sweet dishes, is that honey burns at high temperatures. It will help the chicken brown quickly, but you have to watch it carefully or it will burn. Place marinade and chicken in a large bowl, coat chicken with marinade. Cover with plastic wrap and let sit at room temperature for 30 minutes. Place in the oven and bake for 25 minutes. Remove foil and continue to bake for 10 to 15 minutes longer or until a thermometer registers 165°F (75°C) when inserted into the thickest part of the chicken. Check often. If the chicken starts to get too dark (this can happen when using honey), tent with foil.
