By Alison Pinto
Cafreal is essentially chicken (whole or jointed) marinated in
chillies, lime juice (or vinegar) and spices, then either deep fried,
barbecued or roasted.
Ingredients
1 chicken, cut in pieces
juice of 2 limes
1 level tsp salt
Grind to paste
- 5 kashmiri chillies
- 3 green chillies, de-seeded
- 4 peppercorns
- 1 tbsp corriander seeds
- 1/2 inch piece cinnamon bark
- 1/2 inch piece mace
- 8 cloves garlic
- 1 inch piece ginger
Method:
- Rub the salt and lime juice over the chicken (also inside if whole).
- Rub the ground ingredients over the chicken.
- Cover and leave to marinate over night in the fridge.
- Heat oven to 325oC.
- Place the chicken in a roasting tray and cover with foil (this is important - the chicken must be moist when done and the spices must not burn).
- For a 2 kg chicken, cook for about 2 hrs
- Baste several times during cooking. For the last 15 minutes of cooking, remove the foil.
- Remove the chicken from the roasting tray and leave to rest.
- For the gravy, collect the pan juices as it is (no don't skim the fat off) and make a gravy as normal.
Non Veggies Index
