Cardamom & Rosewater Grilled Chicken with Pistachio Fennel Salad

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Cardamom & Rosewater Grilled Chicken with Pistachio Fennel Salad is a delightful fusion of Persian and Mediterranean flavors, perfect for a refreshing and aromatic lunch. This dish features tender chicken marinated in a fragrant blend of cardamom, rosewater, and lemon, resulting in a succulent, juicy bite with a subtly sweet aroma. Paired with a crisp salad of fennel, pistachios, and a hint of citrus, it offers a balance of textures and flavors. The salad provides a nutty crunch and a slight anise-like note from the fennel, complementing the savory grilled chicken. Loved for its unique and sophisticated taste, this dish is a perfect choice for those seeking an exotic culinary experience.

Ingredients

Nutrition

Per Serving

350 Kcal
Calories
22 Grams
Total Fat
3 Grams
Saturated Fat
85 Mg
Cholesterol
450 Mg
Sodium
10 Grams
Carbohydrates
3 Grams
Dietary Fiber
28 Grams
Protein

Directions

Step 1

In a bowl, mix cardamom, rosewater, the juice of one lemon, olive oil, salt, and black pepper to create the marinade.

Step 2

Add chicken to the marinade, ensuring it’s well coated. Let it marinate for at least 30 minutes.

Step 3

Preheat a grill or grill pan over medium-high heat. Cook the chicken for 6-7 minutes on each side until fully cooked.

Step 4

Meanwhile, slice the fennel thinly and mix with chopped mint leaves and pistachios in a salad bowl.

Step 5

Add a drizzle of olive oil and a squeeze of lemon juice to the salad.

Step 6

Toss well to combine.

Step 7

Serve the grilled chicken alongside the pistachio fennel salad and enjoy your meal.

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