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Up to now, you have never experienced a chicken recipe like this one below. Get ready to be mind-blown and have your socks knocked off!

Ingredients To Gather: 

• 3 1/2 pound whole chicken
• Sea salt
• Freshly ground black pepper
• 6 tablespoons unsalted butter
• Extra-virgin olive oil
• 2-inch piece ginger, peeled, cut into four pieces, and smashed
• 4 black cardamom pods
• 1 teaspoon whole coriander seeds
• Zest of 1 orange
• 2 1/4 cups chicken stock
• 1/3 cup heavy cream
• 1/3 cup chopped cilantro

Directions To Follow: 

1. Adjust oven rack to the lowest position. Preheat to 375° F.
2. Rinse chicken; reserve giblets for another use.
3. Dry chicken with paper towel and season with sea salt and black pepper.
4. Over medium-high heat, melt butter and olive oil in a Dutch oven that's slightly bigger than the chicken. Once foam subsides, add chicken and carefully cook on all sides until golden.
5. Transfer chicken to plate. Carefully discard all but 1 tablespoon of fat in pot.
6. Return chicken into pot with ginger, black cardamom, coriander, orange zest, and chicken stock.
7. Put lid and place it in oven for 45 minutes. Remove lid and cook chicken for 25 to 35 minutes, until internal temperature is 165° F.
8. Remove from oven. Rest 10 to 15 minutes.
9. Place Dutch oven on stovetop and whisk in cream and cilantro.
10. Carve chicken and transfer to a serving platter. Generously spoon sauce over chicken pieces.

A quick little secret in keeping your chicken extra moist is when you are cooking your chicken covered, it traps all the juiciness intact and the temperature maintains the chicken to be moist. And THEN, you cook your chicken for a little bit uncovered to create that slightly crispy outer layer. Keep this in mind for your other chicken recipes!

Article Source: Food52