This cardamom chicken recipe is packed with flavor from delicious fragrant warming spices and a touch of honey! With all easy recipe steps, we cook up these juicy spiced chicken thighs in the oven in just 30 minutes for a simple weeknight dinner.
I really enjoy making recipes with cardamom as it feels a little overlooked as a spice I think, but has so much fragrant flavor. It's a nice change from cinnamon, and is typically considered a low histamine spice (scores 0 on the SIGHI list, with some notes).
This cardamom chicken recipe is a really simple dinner idea, but makes the most of pantry staples. It's delicious paired with mashed potatoes, rice, quinoa and some veggies on the side.
For more cardamom recipes have a peek at my cardamom rice pudding, cardamom milk and cardamom oatmeal cookies.
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Ingredients
All the ingredients and their quantities are set out in the recipe card below.
Some notes on a few of them:
- Chicken - we use boneless skinless chicken thighs for this recipe, so they are juicy and flavorful. I suggest to use ones of a similar size for an even cook time.
- Cardamom - it has lovely warming floral flavor, with a hint of citrus. I often use it as a swap for cinnamon as it tends to be thought of as a low histamine spice.
- Honey - to add a hint of sweetness, and help with browning of the chicken thighs, we use runny honey not set honey.
How to Make Cardamom Chicken
Making this chicken with cardamom and spices is very simple, and all you need is an ovenproof baking dish, some kitchen tongs and a meat thermometer.
All the instructions are set out in the recipe card below, but these step by step photos should help guide you.
Step 1: Combine the spices
Grab your ground cardamom, turmeric, ground ginger, garlic powder and dried thyme (image 1).
Step 2: Coat the chicken
Add the chicken thighs to a large bowl. Drizzle with olive oil and honey, and tip in the spices. Use your hands to fully coat the chicken in the herbs and spices so you have flavor in every bite! (image 2).
Step 3: Add to a baking dish
Use tongs to place the chicken thighs in an ovenproof baking dish, with a little room between them (image 3).
Step 4: Bake the cardamom chicken
Bake the chicken thighs so they are cooked through, with some browning, crispy edges and juicy centers. Check that they have an internal temperature of 165F at their deepest point, using a meat thermometer (image 4).
Recipe Tips and Notes
- Adjust the spice level. This recipe gives a fragrant spiced chicken, but if you like a really spicy recipe, simply add a little more.
- Coat the chicken. Spread the oil, herbs and spice over the chicken thighs so they are flavorful all over!
- Marinate to preference. You can marinate the chicken for 30 minutes, up to a couple of hours in the refrigerator, but low histamine readers may wish to skip this step and cook right away.
- Check the temperature! Cook time will vary slightly depending upon the size of the chicken thighs, so use a meat thermometer for safe cooking.
Frequently Asked Questions
Yes, you can easily sear the chicken thighs for some browning before baking them. They may need a little less time in the oven (check using a meat thermometer).
They are very easy to freeze. Simply allow to cool completely, then transfer to a freezer-safe container and freeze for up to three months. Low histamine readers may wish to see the SIGHI advice on freezing.
More Chicken Recipes
Enjoy lots of chicken recipes here on the site, including my creamy paprika chicken and ricotta chicken pasta, as well as these recent ideas:
I'm always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And I love to hear from you, so please do leave a star rating ⭐⭐⭐ and comment if you've tried the recipe!
📖 Recipe
Simple Cardamom Chicken
Equipment
Ingredients
- 4 large boneless skinless chicken thighs
- 1 tablespoon olive oil
- 1.5 teaspoon cardamom
- 1 teaspoon turmeric
- ¼ teaspoon ground ginger
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- 1 tablespoon honey
- pinch salt
- pinch black pepper optional
Instructions
- Preheat the oven to 390F / 200C.
- Add the chicken thighs to a large bowl. Pour in the olive oil and honey, and sprinkle in the cardamom, turmeric, ground ginger, dried thyme, garlic powder, salt and black pepper (if using).
- Use your hands or tongs to evenly coat the chicken in the oil and spices.
- Use tongs to transfer the chicken thighs to an oven proof baking dish, leaving a little space between them. Bake the chicken thighs for 25-30 minutes, depending upon their size, or until they reach a temperature of 165F at their deepest point using a meat thermometer.
- Allow the chicken to rest for 5 minutes, then serve with sides of your choice.
Notes
- Coat the chicken thighs all over in the cardamom, herbs and spice so they are flavorful in every bite!
- Optional: you can marinate the chicken for 30 minutes to a couple of hours in the refrigerator (covered), but low histamine readers may wish to skip this and cook right away.
- Nutritional information is auto-generated and should be understood to be an estimate.
- Cardamom scores 0 with a note, in French, that suggests that some varieties may not be well tolerated.
- Ginger and garlic, which score 1.
- Black pepper (optional), which scores 2.
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