Welcome to the ultimate culinary journey with our exquisite Middle Eastern Chicken and Rice recipe. This dish is a true celebration of vibrant flavors and aromatic spices, deeply rooted in the rich culinary traditions of the Middle East. Imagine sinking your teeth into incredibly tender, succulent chicken, perfectly infused with warm, earthy spices, served atop a bed of fragrant, fluffy basmati rice. It’s not just a meal; it’s an experience that tantalizes the senses and brings warmth to any gathering.
This recipe transforms simple ingredients into an extraordinary feast, making it a perfect choice for both special occasions and comforting family dinners. The secret lies in a meticulous preparation process, including brining and marinating, which ensures every bite of chicken is bursting with flavor and unmatched juiciness. Coupled with an aromatic rice prepared with a medley of fresh vegetables and exotic spices, this dish is guaranteed to impress even the most discerning palates.
If you love this combination of tender meat and perfectly spiced rice, you’ll definitely enjoy perfecting your rice skills with this Middle Eastern rice recipe, which is incredibly flavorful on its own.
Why You’ll Love This Authentic Middle Eastern Chicken and Rice
- Bursting with Authentic Middle Eastern Flavors: This dish isn’t just spiced chicken; it’s a symphony of traditional Middle Eastern flavors. Each ingredient, from the sumac in the marinade to the dried lime in the rice, plays a crucial role in creating a deeply complex and truly authentic taste profile that transports you straight to the heart of the Middle East.
- A Complete and Satisfying Meal for Everyone: Forget about juggling multiple side dishes. This recipe offers a beautifully balanced meal all on its own. The protein-rich chicken, wholesome rice, and tender vegetables combine to create a dish that is not only delicious but also incredibly filling and nutritious, making it a family favorite.
- Achieve the Juiciest Chicken Every Time: Say goodbye to dry, bland chicken! Our two-step process of brining and then marinating ensures the chicken remains incredibly moist, tender, and flavorful throughout the cooking process. You’ll be amazed at how succulent the Cornish game hens turn out.
This Middle Eastern Chicken and Rice dish is designed to captivate your senses, pleasing even the most particular eaters with its intense flavors and inviting aromas. As it simmers, your kitchen will be filled with a wonderful fragrance that promises a spectacular meal. While it presents beautifully, making it ideal for a special gathering, the actual preparation is surprisingly straightforward, allowing you to create a show-stopping dish with ease.
Essential Ingredients for Middle Eastern Chicken and Rice
Creating an authentic Middle Eastern Chicken and Rice dish relies on a careful selection of fresh ingredients and aromatic spices. Each component contributes to the unique depth and complexity of this beloved recipe. From the succulent Cornish game hens to the fragrant Basmati rice and a medley of warm spices, here’s a look at what you’ll need to bring this culinary masterpiece to life. Pay special attention to the quality of your spices, as they are the soul of this flavorful dish.
Step-by-Step Cooking Guide
Achieving the perfect Middle Eastern Chicken and Rice dish requires a few key steps that enhance both flavor and texture. This overview provides a clear path to success, ensuring your chicken is tender and your rice is aromatic. For the full detailed instructions, including precise measurements and timing, please refer to the comprehensive recipe card below.
- Brine the Chicken: In a deep bowl, combine all the brine ingredients (water, white vinegar, lemon juice, bay leaves, cardamom pods, cinnamon stick, black peppercorns, sugar, and Kosher salt). Stir well until the salt and sugar dissolve. Submerge the Cornish game hens completely in the brine. Cover the bowl and refrigerate for a minimum of 30 minutes. This step is vital for ensuring the chicken remains incredibly tender and juicy.
- Prepare for Marinating: After brining, remove the chicken from the solution and pat it thoroughly dry with paper towels. A dry surface helps the marinade adhere better and promotes a crispier skin when roasted.
- Butterfly (Spatchcock) the Chicken: Place each chicken on a clean cutting board, with its back facing upwards. Using sharp kitchen shears or a sturdy chef’s knife, carefully cut along each side of the backbone to remove it entirely. Flip the chicken over so the breast side is up, then press down firmly on the breastbone until it cracks and flattens. Make a small notch on the keel bone and a slit on either side of the cartilage, then remove the bone entirely. This “butterflying” technique allows the chicken to cook more evenly and quickly. Make a few small slits on the chicken legs as well to help the marinade penetrate deeper.
- Marinate the Chicken: In a separate large bowl, whisk together all the marinade ingredients: tomato paste, pepper paste (or harissa for a spicy kick), olive oil, crushed garlic cloves, balsamic vinegar, fresh lemon juice, chicken cube dissolved in warm water, salt, sumac, ground coriander, freshly ground black pepper, ground cloves, ground ginger, ground cardamom, and turmeric. Place the butterflied chicken into this fragrant marinade, ensuring it is completely coated. Cover the bowl and refrigerate for at least two hours, or ideally, overnight, to allow the flavors to deeply infuse the meat.
- Prepare for Roasting: Preheat your oven to 400°F (200°C). Arrange one oven rack in the middle and another at the bottom. In a large, oven-safe roasting dish, spread out the chopped baby potatoes, carrots, and pearl onions (or shallots) evenly at the bottom. These vegetables will absorb the delicious drippings from the chicken as it cooks, becoming incredibly flavorful.
- Roast the Chicken: Carefully place the marinated, butterflied chicken on top of the bed of vegetables in the roasting dish. Pour any remaining marinade over the chicken and vegetables. Cover the dish tightly with a layer of parchment paper, followed by aluminum foil. This helps to steam the chicken and vegetables, ensuring they cook through and remain moist. Place the covered dish on the lower rack of your preheated oven and bake for 30 minutes.
- Crisp the Chicken: After 30 minutes, remove the dish from the oven. Carefully uncover it, removing both the foil and parchment paper. Baste the chicken generously with the pan juices and marinade that have collected at the bottom of the dish. Return the uncovered chicken to the oven, this time placing it on the middle rack. Continue to bake for another 10-15 minutes, or until the chicken skin is beautifully golden brown and crispy, and the internal temperature reaches 165°F (74°C) when measured with an instant-read thermometer in the thickest part of the thigh.
- Prepare the Aromatic Rice: While the chicken is roasting, begin preparing the rice. In a large pot or Dutch oven, melt the ghee (or unsalted butter/olive oil) over medium heat. Add the dry lime (loomi), cinnamon sticks, and bay leaves. Sauté these whole spices for about one minute until fragrant. This step awakens their essential oils and infuses the ghee with their warm aromas.
- Sauté Aromatics and Vegetables: Add the diced onion to the pot and sauté for about 3 minutes until softened and translucent. Next, add the shredded carrots and cook for another minute, allowing them to soften slightly.
- Combine with Rice and Spices: Stir in the grated Roma tomato, the remaining rice spices (ground cardamom, ground cloves, turmeric, and salt), and the washed and drained Basmati rice. Mix everything thoroughly for a couple of minutes, ensuring the rice grains are well coated with the spices and oils. This light toasting helps prevent the rice from clumping and enhances its nutty flavor.
- Cook the Rice: Pour in the hot water. Bring the mixture to a rolling boil, then immediately reduce the heat to low, cover the pot tightly, and let it simmer for 20 minutes. Do not lift the lid during this time, as it disrupts the steaming process. After 20 minutes, remove the pot from the heat and let it rest, still covered, for an additional 10 minutes. This allows the steam to finish cooking the rice and makes it perfectly fluffy.
- Assemble and Serve: Once both the chicken and rice are ready, gently fluff the rice with a fork. Spoon the fragrant rice onto a large serving platter. Carefully place the roasted, golden-brown chicken on top of the rice. Arrange the roasted vegetables alongside. Serve immediately and enjoy this spectacular Middle Eastern feast!
Amira’s Expert Tips for Success
To ensure your Middle Eastern Chicken and Rice turns out perfectly every time, consider these invaluable tips:
- Utilize Chicken Bones: When butterflying the chicken, don’t discard the removed backbone. Freeze these bones for later use in making homemade chicken stock. It’s a fantastic way to minimize waste and create a flavorful base for future soups, sauces, or even for enhancing the marinade or rice cooking liquid.
- Enhance Marinade Flavor: For an even richer flavor in your marinade, consider swapping the 2½ cups of water and chicken cube with an equal amount of good quality chicken stock. This simple substitution adds a deeper, more robust chicken flavor that permeates the meat.
- Chicken Cut Versatility: While Cornish game hens offer a beautiful presentation and tender meat, feel free to use other chicken cuts. Chicken thighs are an excellent alternative, offering rich flavor and remaining juicy. You can also use a whole cut-up chicken into pieces (breasts, thighs, drumsticks), adjusting cooking times as needed for each piece.
- Cardamom Conversion: If you don’t have cardamom pods, ground cardamom can be used as a convenient substitute. Remember that 6 cardamom pods typically yield about 1 teaspoon of ground cardamom. For this recipe, if substituting the 3 pods in the brine, you would use ½ teaspoon of ground cardamom. Adjust according to your preference for intensity.
- Rest the Chicken: After removing the chicken from the oven, let it rest for 5-10 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful chicken.
- Rinsing Basmati Rice: Don’t skip rinsing the Basmati rice a couple of times until the water runs clear. This removes excess starch, preventing the rice from becoming sticky and ensuring each grain is separate and fluffy.
Storage and Reheating Middle Eastern Chicken and Rice
This delicious Middle Eastern Chicken and Rice dish makes for fantastic leftovers, perfect for a quick lunch or dinner the next day. Proper storage is key to maintaining its flavor and freshness.
- Refrigeration: Allow any leftover chicken and rice to cool completely to room temperature within two hours of cooking. Once cooled, transfer the chicken and rice to an airtight container. It can be safely stored in your refrigerator for about 3 to 4 days.
- Freezing: For longer storage, you can freeze the cooked chicken and rice separately or together in airtight freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: To reheat, gently warm the chicken and rice in the microwave or on the stovetop over low heat, adding a splash of water or chicken broth to prevent drying out, especially for the rice. Cover the dish while reheating to retain moisture. Ensure it’s heated through to a safe internal temperature.
Make Ahead for Easier Entertaining
This recipe is wonderfully adaptable for making ahead, which is a huge advantage when planning for busy weeknights or entertaining guests.
- Brine and Marinade Overnight: The chicken can be brined and then marinated up to 24 hours in advance. This allows the flavors to truly penetrate the meat, intensifying the taste and ensuring maximum tenderness. Simply prepare the brine and marinade as directed, then store the chicken in the refrigerator. The next day, you’ll be ready to proceed directly to the roasting step, saving significant time.
- Prepare Vegetables: Chop your potatoes, carrots, and onions ahead of time and store them in an airtight container in the refrigerator for up to 1-2 days.
- Pre-measure Spices: Measure out all your dry spices for both the chicken marinade and the rice ahead of time and store them in small, labeled containers. This will make the cooking process much smoother and faster on the day of serving.
Perfect Pairings: What to Serve with Middle Eastern Chicken and Rice
While this Middle Eastern Chicken and Rice is a complete and satisfying meal on its own, offering a delightful combination of protein, carbohydrates, and vegetables, you might want to enhance the dining experience with a few complementary side dishes. These additions can add freshness, texture, or a tangy counterpoint to the rich flavors of the main course:
- Fresh Salad: A simple, crisp green salad with a light lemon-tahini dressing or a traditional Middle Eastern salad like Fattoush or Tabbouleh would provide a refreshing contrast.
- Yogurt Sauce: A cooling cucumber yogurt sauce (like Tzatziki or a similar Middle Eastern equivalent) can be a wonderful palate cleanser and complement to the spiced chicken and rice.
- Moroccan Taktouka: This savory cooked salad, Taktouka, made from tomatoes, roasted peppers, garlic, and spices, is a never-fail accompaniment with any rich Middle Eastern meal, adding a delightful tang and soft texture.
- Hummus and Pita: For a more traditional Middle Eastern spread, serve alongside a bowl of creamy hummus and warm pita bread for dipping.
- Pickled Vegetables: Assorted pickled vegetables (torshi) offer a zesty, briny counterpoint that cuts through the richness of the chicken and rice.
Frequently Asked Questions
While you can technically skip brining, it is highly recommended not to for this recipe. Just 30 minutes in the brine makes an incredible difference, ensuring the chicken is exceptionally tender, juicy, and seasoned throughout. It’s a small step that yields significant results in texture and flavor.
No, brining and marinating serve different primary purposes, though both enhance chicken. Brining, typically involving a salt and sugar solution, is primarily used to tenderize meat and add moisture, making it juicier. Marinating, on the other hand, involves an acidic or enzyme-rich mixture with spices, and is mainly used to infuse the meat with flavor. In this recipe, we use both techniques for maximum tenderness and flavor depth.
To ensure your Cornish hens are perfectly cooked and safe to eat, use an instant-read meat thermometer. Insert it into the thickest part of the leg, avoiding the bone. The internal temperature should read 165°F (74°C). Another indicator is that when you pierce the thickest part of the chicken, the juices should run clear, not pink.
Absolutely! While Cornish hens offer a beautiful individual serving size and cook quickly, you can certainly use a whole chicken cut into pieces (thighs, drumsticks, breasts) or even just chicken thighs. Adjust cooking times accordingly; larger pieces may require slightly longer in the oven. The brining and marinating process will work just as wonderfully with these cuts.
Creative Variations to Try
Feel free to customize this Middle Eastern Chicken and Rice recipe to suit your preferences or what you have on hand. Here are some delightful variations to explore:
- Vegetable Swaps: Don’t limit yourself to carrots and potatoes. Feel free to add your favorite root vegetables like sweet potatoes, parsnips, or even bell peppers and zucchini for added color and flavor. Just ensure harder vegetables are cut into smaller pieces to cook evenly.
- Nutty Topping: For an extra layer of texture and a touch of elegance, lightly toast some pine nuts, slivered almonds, or pistachios in a dry pan until golden brown. Scatter them generously over the cooked rice before serving for a fancy presentation and a delicious crunch.
- Spicier Kick: If you enjoy more heat, increase the amount of pepper paste or harissa in the marinade, or add a pinch of crushed red pepper flakes to the rice.
- Herbal Freshness: Stir fresh chopped parsley or cilantro into the cooked rice just before serving for a burst of fresh flavor and vibrant color.
Discover More Flavorful Recipes
If you loved this Middle Eastern Chicken and Rice, be sure to explore more delicious recipes that highlight aromatic spices and tender meats, perfect for any occasion:
- This yellow rice recipe is incredibly fragrant and made with simple, everyday spices, making it a versatile side.
- Who doesn’t love rice pudding, especially when done effortlessly in the Instant Pot? A sweet, comforting treat.
- Our chicken and yellow rice with peas recipe is easy to prepare and tastes fantastic, ideal for dinner parties or family gatherings.
- For a truly impressive meal, this stuffed roast duck recipe is one of the best and simplest you can make, featuring few ingredients but delivering incredible flavor.
- Make your dinner table more interesting with this elegant Mediterranean rice pilaf, bursting with flavors and a touch of sweetness.
More Middle Eastern Delights
Dive deeper into the rich tapestry of Middle Eastern cuisine with these tantalizing dishes:
- This Stuffed Whole Chicken with Freekeh is a delicious and impressive recipe, featuring tender, flavorful meat with a chewy, nutty whole grain stuffing and perfectly crisp skin.
- Chicken shawarma rice offers an easy and delicious weeknight meal that your family will adore, combining popular flavors in a comforting format.
- Mandi is another fantastic chicken and rice recipe, renowned for its distinct smoky flavor and rich Middle Eastern spices.
- Chicken shawarma is one of the most popular dishes in the Middle East, with chicken marinated in lemon juice, garlic, and warm spices, creating an out-of-this-world aroma.
- Sometimes you just need a set-it-and-forget-it meal, and this Slow Cooker Bone-In Chicken Thighs recipe delivers just that: juicy chicken with tender potatoes, ready for your family to devour.
We truly hope you’ll adore this Middle Eastern Chicken and Rice recipe! If you make it, please capture a pic and tag it #amiraspantry – we love to see your culinary creations on Instagram, Facebook, and Twitter! Don’t want to miss a single recipe or helpful tip? Sign up for the FREE Amira’s Pantry newsletter, delivered straight to your inbox with exclusive content and delightful surprises. And remember to stay connected with us on Facebook, Twitter, Pinterest, and Instagram for all the latest updates and inspirations.
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Middle Eastern Chicken and Rice
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Equipment
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Deep mixing bowls (for brining and marinating)
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Large oven-safe roasting dish
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Sharp kitchen shears or chef’s knife
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Large pot or Dutch oven (for cooking rice)
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Instant-read meat thermometer
Ingredients
- 2-3 Cornish game hens (about 1.5 – 2 pounds each), cleaned
Chicken Brine
This short brining step ensures incredibly tender and juicy chicken.
- 2 liters water
- ¼ cup white vinegar
- 1 lemon juiced
- 3 bay leaves
- 3 cardamom pods
- 1 cinnamon stick
- 1 Tablespoon black peppercorns
- 2 Tablespoons sugar
- ⅓ cup Kosher salt
Chicken Marinade
This robust marinade infuses the chicken with rich, savory, and tangy Middle Eastern flavors.
- 3 Tablespoons tomato paste
- 2 Tablespoons pepper paste (or harissa for extra heat)
- ½ cup olive oil
- 6 garlic cloves (crushed or minced)
- 2 Tablespoons balsamic vinegar (or any other preferred vinegar)
- 2 Tablespoons lemon juice
- 1 chicken cube (dissolved in water)
- 2½ cups water
- 1 Tablespoon salt (or to taste)
- 1 Tablespoon sumac
- 2 teaspoons ground coriander
- 1 teaspoon freshly ground black pepper
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ teaspoon ground cardamom
- ¼ teaspoon turmeric
For the Roasted Vegetables
These vegetables roast alongside the chicken, absorbing its delicious flavors.
- 1.5 pounds baby potatoes (halved or quartered if large)
- 1 pound carrots (cut into thick cubes or chunks)
- ½ cup Pearl onions (or 4-5 shallots, peeled)
For the Aromatic Basmati Rice
This fragrant rice complements the chicken perfectly, with whole spices and fresh vegetables.
- 2 Tablespoons ghee (or unsalted butter or olive oil)
- 1 dry lime (loomi, punctured a few times)
- 1 cinnamon stick
- 2 bay leaves
- 1 medium onion (finely diced)
- 1 large carrot (shredded, about ¾ cup)
- 1 Roma tomato (grated, about ¼ cup)
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon turmeric
- 1 teaspoon salt (or to taste)
- 2 cups Basmati rice (washed several times until water runs clear, then drained)
- 3 cups hot water (or chicken stock for richer flavor)
Instructions
Step 1: Brine the Chicken
- In a large, deep bowl, combine all the chicken brine ingredients (water, white vinegar, lemon juice, bay leaves, cardamom pods, cinnamon stick, black peppercorns, sugar, and Kosher salt). Stir well until the salt and sugar are fully dissolved. Submerge the Cornish game hens in the brine, ensuring they are completely covered. Cover the bowl tightly and refrigerate for exactly 30 minutes. This critical step enhances the chicken’s tenderness and moisture.
- After 30 minutes, remove the chicken from the brine solution. Discard the brine. Pat the chicken thoroughly dry with paper towels; a dry surface is essential for the marinade to adhere effectively and to achieve crispy skin during roasting.
Step 2: Butterfly the Chicken (Spatchcocking)
This technique ensures even cooking and a quicker roasting time.
- Place one chicken breast-side down on a cutting board, with its back facing you. Using sturdy kitchen shears or a sharp chef’s knife, carefully cut along each side of the spine to remove the backbone completely. You can save the backbone for homemade chicken stock later.
- Flip the chicken over so the breast side is facing up. Press down firmly on the breastbone until it cracks and flattens the chicken. For an even flatter presentation and easier carving, make a small notch on the keel bone of the breast and a slit on either side of the cartilage, then remove this bone entirely.
- To help the marinade penetrate deeper and ensure even cooking, make a few small slits on the chicken legs as well. Repeat this process for all Cornish game hens.
Step 3: Prepare and Marinate the Chicken
- In a deep bowl, combine all the chicken marinade ingredients: tomato paste, pepper paste (or harissa), olive oil, crushed garlic, balsamic vinegar, lemon juice, dissolved chicken cube (or chicken stock), salt, sumac, ground coriander, black pepper, ground cloves, ground ginger, ground cardamom, and turmeric. Whisk thoroughly until all ingredients are well combined and form a smooth, fragrant paste.
- Place the butterflied chicken into the prepared marinade. Using your hands, ensure each chicken is completely coated with the marinade, working it into the slits you made earlier.
- Cover the bowl and refrigerate for at least two hours. For optimal flavor penetration and tenderness, it’s highly recommended to marinate the chicken overnight.
Step 4: Cook the Chicken and Vegetables
- Preheat your oven to 400°F (200°C). Arrange one oven rack in the middle position and another at the bottom of your oven.
- In a large, oven-safe roasting dish, evenly spread the baby potatoes, carrots, and pearl onions (or shallots) across the bottom. These vegetables will roast beautifully and absorb the delicious chicken drippings.
- Carefully place the marinated, butterflied chicken on top of the bed of vegetables. Pour any excess marinade remaining in the bowl over the chicken and vegetables to ensure maximum flavor.
- Cover the roasting dish tightly with a layer of parchment paper, then secure it further with aluminum foil. This dual covering helps to trap moisture and steam, ensuring the chicken and vegetables cook tenderly.
- Place the covered roasting dish on the lower rack of your preheated oven and bake for 30 minutes.
- After 30 minutes, carefully remove the dish from the oven. Uncover it completely by removing both the foil and parchment paper. Baste the chicken generously with the pan juices. Return the uncovered chicken to the oven, this time placing it on the middle rack. Continue to bake for another 10-15 minutes, or until the chicken is beautifully golden brown, crispy, and cooked through (internal temperature 165°F / 74°C).
Step 5: Prepare the Aromatic Rice
- While the chicken finishes roasting, begin preparing the rice. In a large pot or Dutch oven, melt the ghee (or butter/olive oil) over medium heat. Add the punctured dry lime (loomi), cinnamon stick, and bay leaves. Stir these whole spices for approximately one minute until they release their fragrant aromas.
- Add the finely diced onion to the pot and sauté for about 3 minutes until it becomes soft and translucent. Then, add the shredded carrots and cook for another minute, allowing them to slightly soften.
- Stir in the grated Roma tomato, the ground spices for the rice (ground cardamom, ground cloves, turmeric), and the well-rinsed and drained Basmati rice. Mix everything thoroughly for a couple of minutes, ensuring the rice grains are evenly coated with the spices and oils. This light toasting of the rice helps enhance its flavor and texture.
- Pour in the hot water (or chicken stock). Bring the mixture to a strong boil, then immediately reduce the heat to the lowest setting. Cover the pot tightly with a lid and let it simmer undisturbed for 20 minutes, allowing the rice to cook perfectly by steam. Do not lift the lid during this time.
- After 20 minutes, remove the pot from the heat but keep it covered for an additional 10 minutes. This resting period allows the steam to finish its work, resulting in exceptionally fluffy, separated rice grains. Finally, uncover and gently fluff the rice with a fork before serving.
Step 6: Assemble and Serve
- To serve, spoon the fragrant Basmati rice onto a large serving platter, creating a generous bed. Carefully place the beautifully roasted, golden-brown chicken on top of the rice. Arrange the roasted vegetables from the pan around the chicken and rice. Serve immediately, perhaps with a side of cooling yogurt or a fresh salad, and enjoy this incredible Middle Eastern feast!
Notes
- When butterflying the chicken, freeze the removed bones to use later for homemade chicken stock, minimizing waste and adding flavor to future dishes.
- For an even richer flavor in your chicken marinade, you can substitute the 2½ cups of water and chicken cube with an equal amount of good quality chicken stock.
- Chicken thighs or other chicken pieces can be used in place of Cornish game hens. Adjust cooking times as necessary to ensure they are cooked through.
- If you prefer to use ground cardamom instead of cardamom pods, remember that 6 cardamom pods are equivalent to approximately 1 teaspoon of ground cardamom. For this recipe, you would need ½ teaspoon of ground cardamom to replace the 3 pods in the brine.
- Please consult the nutrition disclaimer policy for detailed information regarding the provided nutritional values.