I used bone-in, skin-on thighs for this recipe simply because that's my taste preference. As thighs can be pretty fatty, I trimmed them well and left only a small patch of skin on the "top" of the thigh. You could use boneless skinless chicken thighs, but then you'll have to skip the cardamom-orange butter and all your cooking times will be different.
And, by all means, omit the crushing and biffing by using ready-ground cardamom. The pods were just what I had on hand. I don't know how much ground cardamom you'd need, though, so be prepared to experiment. (Not as if this entire post wasn't one long, probably mad, experiment).
Juice of half orange
12 whole white cardamom pods
1 tbsp honey
1 tbsp olive oil
1 tsp sea salt
½ tsp black pepper
4 chicken thighs, well trimmed
Gently crush the cardamom pods to release the seeds. Sandwich seeds between parchment paper and lightly biff with a meat mallet until seeds are a bit crushed. Whisk together cardamom and all other ingredients (except thighs, obviously). Pour over chicken thighs and marinate for four hours or so.
Meanwhile combine ingredients for:
1 tbsp butter, softened
zest of half orange
4 whole white cardamom pods, crushed and biffed
When you're ready to cook your chicken, remove them from the marinade and preheat the oven to 450F°
Gently slide fingers between chicken skin and meat to loosen skin. Rub butter over thigh meat under skin. Sprinkle skin with salt and pepper, if desired. Roast, uncovered, for 30 minutes, basting with pan juices every 10 minutes or so.
Serve with rice pilaf and broccoli blend.
Overall, I think my orange-cardamom chicken was mostly successful, but adding more cardamom to the marinade and soaking the thighs longer might have added even more flavor. They were orangey, yes, but the cardamom flavor was very faint. Beautifully fragrant, though. Some of that could be because I used white cardamom pods, which have a milder, more floral flavor than green cardamom?