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DC to Paree: Toss Cardamom, Pomegranate and 1000 Spices on Chicken


The DC to Paree (Paris) Series is a collection of artsy recipes from a DC  girl (me) and her food adventures in France. DC to Paree  opens the window into a moon-lit, spice-filled French kitchen. With a table full of wine, delicate chicken and polenta entrees along side tender shrimp and pomegranate appetizers, this recipe album is inspired by the diverse café culture and open-air food markets of Paris.

Ok, it’s not 1000 spices but the SUPER-Spiced Chicken creates a wave or flavors on your tongue with pungent cardamom, warm mustard seeds, woody cumin, fresh garlic, sweet ginger and the perfumed list goes on. The juicy pomegranate rice adds a tangy-sweet burst to the warm spicy flavors. Enjoy!
Cardamom-Yogurt Marinated Chicken with Pomegranate Rice Recipe

Food Photography: Chicken with 1000 Spices by Muhammad Chughtai

Cardamom and SUPER-Spiced Chicken Ingredients

4 Skinless chicken drumsticks
4 Skinless chicken thighs
2  Tbsp of Garlic, mince
2 Tbsp Ginger, mince
1 Medium Red onion, dice
1 – 1/2 tsp Roasted Mustard seeds
1 – 1/2 tsp Roasted Cumin
½ tsp Tumeric
2 Cardamom pods, seeds only
½ tsp Red Chili Powder
½ tsp Garam Masala
3 Cups Chicken stock
1 – 1/2 Cup Fresh cilantro, chop. Reserve 1/2 cup for garnish
7 TBSP Canola Oil

Pomegranate and Pea Rice Ingredients

2 Cups Rice
1 Cup Frozen peas
1 Pomegranate, seeds
Kosher Salt and freshly ground black pepper, to taste

How to make Cardamom and SUPER-Spiced Chicken 

1. In a large pot, heat 3 TBSP canola oil on medium-heat. Once the oil gets hot, add chicken and cook until browned, about 5 minutes a side. Remove chicken to a plate and set aside.

2. Add 1 TBSP of canola oil. Once the oil gets hot, add mustards seeds, cardamom seeds and cumin, cook until the seeds start to slightly pop, stirring occasionally, about 2 minutes

3. Reduce heat to medium-low, add 1 TBSP olive oil, then add the red onions, garlic and ginger. Cook red onions until translucent, about 3 minutes.  Stir in tumeric, garam masala and chili powder (add a dash more chili powder if you like spice). Cook the onions and spices, until the onions are coated and mixture becomes thick and fragrant, about 3 minutes.

4. Turn up the heat to medium-high. Add 2 TBSP of olive oil. Add chicken and coat with spices and onions. Stir in 1/2 chicken stock and cook until stock reduces by half, about 15 minutes. Turn the chicken. Add the second half of stock and cook until the stock reduced by half, about 10 minutes.

5. Add cilantro and cook for another 5 minutes.

How to make Pomegranate and Pea Rice

1. In a large pot bring water to a simmer using about a 4 to 1 ratio – 4 parts water to 1 part rice.  Add rice and a pinch of salt. Cook the rice per timing instructions. Add peas for the last 5 minutes of cooking time. Once rice is cooked through strain in a colander. Mix in pomegranate seeds.

Food Plating

Once the chicken is cooked through, spoon the chicken, and fragrant spiced jus over the rice. Garnish with cilantro and dig in!

4 Comments leave one →
  1. 12 pm

    Chicken and cardamon are such a robust combination. I love it for fall!

  2. Cirra permalink
    12 pm

    You didn’t say how much cardamom and what form. Do you take the seeds out of the pods and toast them or toast the pods?

    • brandon maya permalink*
      12 pm

      Hi Cirra,
      Good catch. It’s all fixed in the recipe. I used 2 cardamom pods — removed the shell so we only have seeds and toasted them per the directions.

  3. 13 am

    Great recipe. I’m keen to try it. Hope you don’t mind if we put a link to your recipe here:

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