Menu Plan Monday / Cardamom Chicken

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I have a confession. I have been nearly in tears over trying to plan a menu for this week. It is totally unlike me! I guess the lost hours of sleep and the discomfort of the pregnancy are really starting to wear on me. I will be glad when this child makes her entrance–even though I know it means even less sleep! It will be nice to climb the stairs without breaking a sweat.

So Mr. V convinced me I should just make things I’ve made before. I have a habit of not doing that. Sure, I throw in favorites here and there but I honestly tend to just make new recipes a lot of the time. Here’s my basic old menu for this week.

Monday: pancakes. We have nothing to eat at home and I’m not going to be able to go to the store before dinner.

Tuesday: Malboro Man sandwiches

Wednesday: dinner at church (breakfast for dinner)

Thursday: Balsamic chicken and tortellini, vegetable

Friday: tacos (yes! I have some taco meat in the freezer so this should be super easy.)

Saturday: cardamom chicken, pasta, veggie

Sunday: raid the fridge/eat out

I usually don’t plan so many meals but these aren’t things that will produce leftovers. Usually my meal plan is pretty casserole-laden.

Cardamom Chicken with Salt and Pepper Crust

Prep Time: 5 hours, 15 minutes

Cook Time: 40 minutes

Total Time: 5 hours, 55 minutes

Yield: 3 servings

Serving Size: 2 chicken thighs

This simple recipe is REALLY delicious. But beware if you don’t already have cardamom. It’s very pricey. That little tiny bit really does pack a punch!


  • 4 cloves garlic, crushed
  • 3 T soy sauce
  • 2 T rice vinegar
  • 2 tsp. honey
  • 1/4 tsp. ground cardamom
  • 6 chicken thighs
  • 3/4 tsp. kosher salt
  • 3/4 tsp. freshly ground black pepper


Place the garlic, soy sauce, rice vinegar, honey and cardamom in a resealable plastic bag. Place chicken thighs in the bag, and squeeze to coat. Press out most of the air, and seal the bag. Marinate in the refrigerator for 4 to 5 hours.

Preheat the oven to 400 degrees F. Remove the chicken from the marinade, and discard the marinade. Place chicken on a broiling pan or baking sheet. Season with kosher salt and freshly ground black pepper.

Roast in the oven for 40 minutes, or until chicken is browned and crisp and cooked through.

2 thoughts on “Menu Plan Monday / Cardamom Chicken

  1. I keep my weekly menu plans on a yellow pad. I put comments by new recipes that I try. I then can go back for up to the year that is on the pad and review what we had-liked-etc. When you don’t feel like thinking about it, this is an invaluable aid.

  2. Was going to make this cardamom chicken for supper but forgot it needed to marinate. Oh well, guess we will have it tomorrow. Smells awesome.

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