Cardamom Agave Chicken

Wake up folks its time to read about an awesome creation we came up with. Cardamom and something sweet is not a new concept but we wanted to try something different. There are plenty of honey and cardamom seasoned dishes around so we wanted to try Agave nectar instead. We use the black cardamom seeds as it has a hint of smokiness and is cool on the tongue like mint. So how do you make it?

Ingredients

Marinade:
1/8 cup light agave nectar
4 Tbsp cream sherry
1-2 teaspoons black cardamom seeds, ground depending on your taste
1-2 teaspoon mixed peppercorns, ground again depending on your taste

Sauce:
1/4 cup light agave nectar
4 tbsp cream dry sherry
1-2 teaspoons black cardamom seeds, ground depending on your taste
1-2 teaspoon mixed peppercorns, ground again depending on your taste
Just a pinch of lemon zest

Chicken:
6 Chicken drumsticks skins removed
2 Tbsp Olive oil
1 lemon, thinly sliced
Sea salt and black pepper

1. Marinate chicken for at least one hour. I did mine for 3. The flavor will be better the longer you let it marinate.
2. Line a baking dish with foil and oil it down a little. Place the lemon slices evenly on the bottom.
3. Take out the chicken from the marinade and let excess juices drip off. Add a little sea salt and black pepper to accent your flavors. Heat up a skillet and add the olive oil. Let the oil heat up (do not overheat the olive oil!) Place the chicken in the heated oil and sear evenly on all sides until golden. Once you are done searing place the chicken on top of the lemon slices. Preheat oven to 390.
4. Now just let that chicken sit for a few minutes. Place the sauce mixture in a skillet, on medium high heat until it boils, turn the heat down to medium, and reduce until a light glaze is formed (about 15 minutes). Drizzle over the chicken and bake for 20 minutes, pull it out and let it sit for 10 minutes to let it finish cooking. Make sure to temp your food before you eat it. Legs need to be 165F. Enjoy with some roasted potatoes or whatever you fancy!