Summary

Ingredients

• 500 g chicken breast (or other poultry)
• 12 cardamom pods
• 12 juniper berries
• 1 tablespoon fennel seeds
• 1 teaspoon chilli flakes
• 1 teaspoon garlic powder, or 2 cloves
• 0.25 teaspoon ¼ cumin
• 4 peppercorns
• 1 teaspoon salt
• 0.5 teaspoon ½ marjoram
• 250 ml olive oil

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Instructions

1. Remove the husks from the 12 cardamom pods. Place the seeds in a mortar and mash for 1-2 minutes. Add the juniper berries, fennel seeds, chilli flakes, garlic powder (or 2 cloves), cumin, peppercorns, salt, and marjoram. Pound all spices together for 2-3 minutes until well combined.
2. Cut the 500 g chicken breast into cubes. Place in a container or freezer bag with the 250 ml olive oil and spice mixture. Mix well to coat.
3. Refrigerate the marinated chicken for 45-60 minutes.
4. Heat a pan over medium heat. Add the marinated chicken and fry for 10 minutes until it reaches 74°C (165°F) internal temperature. Avoid high heat as the spices will burn and taste bitter.
5. Arrange the cooked chicken on a salad and serve.