8 chicken thigh fillets
1 t cardamom
Salt to taste
2 tspn honey
1 Tbspn rosewater
Place 8 chicken thigh fillets into a baking dish.
Sprinkle with 1 teaspoon cardamom and salt to taste
Drizzle with 2 teaspoons honey.
Cover and cook at 150 for 30 mins.
Drain stock from chicken into a saucepan. Boil it until it
becomes syrupy.
Add 1 tablespoon rosewater
1 tablespoon butter.
Swirl together until the butter is melted, and pour over the
chicken thighs.
