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Cardamom help

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Cardamom help

ennuisans | | Jan 8, 2010 12:53 AM

A few weeks ago I discovered how good cardamom is on chicken, but I've had trouble duplicating this success. The jar I have is a fine powder, firmly packed, and direct seasoning is hard to control. My pan doesn't have a lid so instead of frying I tend to cook chicken (usually skinless thighs) in a couple inches of broth to make sure it's fully cooked, but it seems the cardamom just washes away. Any suggestions?

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