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.
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 :
Ingredients
- Chicken – 800 Grams
- cardamom – 1 Tsp
- Rosewater – 2 Tbsp
- Lemon – 1 Piece
- Olive oil – 3 Tbsp
- Salt – 1 Tsp
- Fennel – 1 Piece
- Pistachios – 0.5 Cups
- Mint – 0.5 Cups
- black pepper – 0.5 Tsp
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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