Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 4 large chicken thighs thoroughly and rub them evenly with 1 tablespoon sea salt, 1 teaspoon black pepper, and 1 teaspoon ground cardamom.

2. 2

   In a small bowl, combine 2 tablespoons smoked paprika, 2 tablespoons honey, 1 tablespoon olive oil, and 2 teaspoons ground cardamom to create a sticky glaze, then coat the chicken thighs generously.

3. 3

   Preheat your smoker to 225°F (107°C) with a handful of applewood chips, then place the prepared chicken thighs on the grates and smoke for 2 to 2.5 hours, or until an internal temperature of 165°F (74°C) is reached.

4. 4

   While the chicken smokes, heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium heat, then add 1 medium thinly sliced onion and sauté for 5 minutes until softened.

5. 5

   Stir in 3 minced cloves garlic and cook for 1 minute until fragrant, then add 1 medium head of shredded green cabbage, 1 cup chicken broth, 1/4 cup apple cider vinegar, 2 bay leaves, 1 teaspoon sea salt, and 1/2 teaspoon black pepper, bringing the mixture to a simmer.

6. 6

   Cover the Dutch oven and braise the cabbage for 45-60 minutes over low heat, stirring occasionally, until it is very tender and most of the liquid has evaporated.

7. 7

   Remove the smoked chicken thighs from the smoker and let them rest for 10 minutes before serving, allowing the juices to redistribute.

8. 8

   Serve the Smoked Russian Honey-Cardamom Chicken Thighs hot alongside the tender braised cabbage, discarding the bay leaves.