Chicken in milk with orange & cardamom recipe

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  • Yield: 8 Servings


  • One 4- to 5-pound [1.8 to 2.3 kg] whole roasting chicken
  • Salt and freshly ground pepper
  • 6 Tbsp [85 g] unsalted butter
  • ¼ cup [60 ml] olive oil
  • 2 grated oranges zest, plus 1 zested orange, cut into 6 pieces
  • 1 grated lemon zest
  • 1 tsp ground cardamom
  • ½ tsp ground cinnamon
  • 5 garlic cloves, peeled
  • 2 cups [480 ml] whole milk
  • ½ cup [10 g] fresh sage leaves (6 to 8 large leaves)
  • ½ cup [70 g] pomegranate arils
  • Chopped fresh parsley for garnish
  • Crusty bread for serving (optional)
  • Cooked wild rice for serving (optional)
How to Make It
  1. Preheat the oven to 375°F [190°C]. Pat the chicken dry and season on both sides with 2 tsp of salt and 2 tsp of pepper (1 tsp per side).
  2. Combine the butter and oil in a large Dutch oven or heavy- bottomed, oven-safe pot over medium-high heat. When the butter has melted, add the chicken and brown it very well on both sides, about 10 minutes.
  3. Remove from the heat and add the orange zest, lemon zest, cardamom, cinnamon, garlic cloves, and milk to the pot. Put as many of the orange pieces inside the chicken as you can. Finally, add the sage—just scatter it all about the pot. Cover the pot and roast the chicken for 1 hour. Remove the lid and baste the chicken with some of the cooking liquid (you can spoon it over or use a turkey baster). Roast, uncovered, until the chicken is deeply golden brown and registers 165°F [74°C] on a meat thermometer, about 30 minutes more.
  4. To serve, pull or cut the meat off the bones and present it family style on a platter. Taste the sauce for seasoning, adding a little more salt and pepper, if needed. Spoon the sauce down over everything and sprinkle the pomegranate arils on top. Garnish with the fresh chopped parsley. Serve with bread and wild rice to sop up all the sauce, if desired.

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