Pan-Seared Chicken with Savory Cumin-Cardamom Custard

1.Prepare the Chicken: Pat the chicken breasts completely dry with paper towels. Season both sides generously with salt and black pepper.

2.Sear the Chicken: Heat the olive oil in a large, oven-safe skillet over medium-high heat. Once shimmering, carefully place the chicken in the skillet. Sear for 5-7 minutes per side until golden brown and cooked through (internal temperature reaches 74°C/165°F). Remove the chicken from the skillet and set aside on a cutting board to rest, loosely tented with foil.

3.Sauté Aromatics: Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced onion and sauté for 3-4 minutes until softened and translucent.

4.Bloom Spices: Add the minced garlic, cumin seeds, and crushed cardamom pods to the skillet. Cook for about 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic.

5.Create the Custard Base: In a small bowl, whisk together the heavy cream, chicken broth, egg yolks, salt, and pepper until smooth. This mixture forms the savory custard.

6.Temper and Thicken: Slowly pour the cream/yolk mixture into the skillet while continuously whisking. Keep the heat on low to medium-low. Continue stirring constantly for 3-5 minutes. The sauce will begin to thicken into a light custard consistency. Do not allow the sauce to boil, or the eggs may curdle.

7.Finish the Sauce: Once the sauce coats the back of a spoon, remove the skillet from the heat. Taste and adjust salt and pepper if necessary. Remove the whole cardamom pods if desired, or leave them in for presentation.

8.Serve: Slice the rested chicken breasts diagonally. Spoon a generous amount of the Cumin-Cardamom Custard onto serving plates. Arrange the sliced chicken over the sauce and garnish with freshly chopped cilantro.