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Roasted Chicken Breasts with Orange, Cardamom and Turmeric Recipe

Roasted Chicken Breasts with Orange, Cardamom and Turmeric

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (28)

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Average Rating:

Total Reviews: 28

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  • on August 30, 2012

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    This recipe was boring and the heat is ridiculous.

    What I tried on the 2d pass that did work was to use orange liqueur and turmeric paste smeared on a butter-flied chicken and roasted at 400. The orange taste came thru as did the turmeric. Note - turmeric is an acquired taste.

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  • on October 04, 2011

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    I was worried about the smoke factor so I cooked at 450. There weren't any problems there. I followed the rest of the recipe closely (aside from using 2 tbsp butter but the end result was strange and unappealing. The tsp of tumeric gave the chicken a neon coating along with the potatoes (carrots and beets added as well below the rack. The butter compound didn't leak from the chicken. Instead it formed a pastey spice layer that flavored only the top of the chicken. Inside was bland and boring. The flavors weren't pleasing at all. The cardamom was overly fragrant and the orange completely lost. I'm open to exploring lots of foods and flavors and I executed the recipe well...not sure where this all went wrong for me. Sorry, I was really hoping for more considering the rave reviews.

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  • on September 07, 2011

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    The idea sounded good but cooking chicken full of butter in a 500 degree onion was scary. Smoke poured out of the oven and I was afraid it would catch on fire. It did give the chicken a nice crisp skin but I wouldn't try to cook it again at that heat.

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  • on August 15, 2011

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    DELICIOUS! The sauced chicken drips on the potatoes, and the two are a tasty combination. I used a few substitutions and still had great results:

    - a bag of mini (REALLY mini red and yukon gold potatoes with the skins on
    - boneless, skinless chicken breasts
    - tangelo, instead of an orange

    My husband and I both had seconds are are still eyeing the leftovers. (I doubled the recipe

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  • on June 16, 2011

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    Best chicken I've ever made! I didn't have an orange, so I used a lemon and a heaping tablespoon of orange marmalade. It worked GREAT! I would recommend spraying nonstick on the foil before putting the potatoes down. I also didn't take the time to peel the potatoes and they were just fine. You HAVE to try this recipe!!

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  • on February 24, 2011

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    It was a wonderful hit ... Everyone in my family loved this chicken ... I added ground cardamom instead of the pods but everyone loved it. THANKS AARTI!!! =0 D

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  • on November 19, 2010

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    Yum!

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  • on October 02, 2010

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    I have to admit I used a mystery seasoning with this one. We picked up a bunch of different Indian seasonings when we were in Fiji (where surprisingly Indian people are prevalent but they weren't labeled. The spices were $1 a pack so who cared! So I threw what I thought was garam masala in the dish and I'm thinking that's not what it was. Turned out to be a bit too hot. But the underlying flavor was great. I adore Aarti so I will definitely give this one a second shot with the correct masala.

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  • on September 13, 2010

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    Wow, this was so delicious and moist! I read the reviews and self cleaned the oven before I made it. It still was like a smoke factory in our apartment about 15 minutes into cooking! But, there was no fire and the fire alarms (amazingly didn't go off. We decided you couldn't be chicken to make this recipe with that much smoking involved!!
    But will make again (when we have a house so we don't scare the neighbors for sure! YUM!

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  • on September 12, 2010

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    This was easy, different and the best chicken breast I have ever made. My three year old grandson ask for seconds.

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