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Chicken Cafreal

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is a main course dish..orignally a part of Portuguese cuisine..but to date a favourite amongst all the Goans and generally people world wide..it is a flavoursome and aromatic dish slightly robust but delightfully succulent..

This is a main course dish..orignally a part of Portuguese cuisine..but to date a favourite amongst all the Goans and generally people world wide..it is a flavoursome and aromatic dish slightly robust but delightfully succulent..

Ingredients

Serves: 4

Metric Cups
  • 4 chicken legs (skin removed)
  • 1 bunch fresh coriander
  • 3⅕ centimetres piece of fresh root ginger
  • 11 cloves garlic
  • 2 lemons (juiced)
  • 3⅘ centimetres cinnamon sticks
  • 6 cloves
  • 1 teaspoon cumin seeds
  • 5 black peppercorns
  • 1 star anise
  • 1 teaspoon coriander seeds
  • 1 teaspoon fennel seeds
  • 3 green chilli (to taste)
  • 1 pinch of salt (to taste)
  • 2 onions
  • 2 tomatoes (for salad)
  • ½ lemon (for wedges)
  • 4 chicken legs (skin removed)
  • 1 bunch cilantro
  • 1¼ inches piece of fresh gingerroot
  • 11 cloves garlic
  • 2 lemons (juiced)
  • 1½ inches cinnamon sticks
  • 6 cloves
  • 1 teaspoon cumin seeds
  • 5 black peppercorns
  • 1 star anise
  • 1 teaspoon coriander seeds
  • 1 teaspoon fennel seeds
  • 3 green chile (to taste)
  • 1 pinch of salt (to taste)
  • 2 onions
  • 2 tomatoes (for salad)
  • ½ lemon (for wedges)

Method

Chicken Cafreal is a community recipe submitted by sangeetasbash and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • wash chicken legs and make two to three small slits on either sides.
  • dry roast all the spices till the aroma is let out..then grind together the ginger,garlic,coriander,chillies along with the dry roasted spices to a fine paste.
  • apply the paste evenly to the chicken legs,then add the lemon juice and some salt to taste and marinate well.
  • keep the chicken legs covered with a cling film for six to eight hours in the refrigerator.
  • heat some oil in a pan and shallow fry the chicken legs till they get an earthy greenish brown colour.. calorie watchers can also grill the same instead of frying.
  • serve hot with some thinly sliced onions,tomatoes and lemon wedges.
  • wash chicken legs and make two to three small slits on either sides.
  • dry roast all the spices till the aroma is let out..then grind together the ginger,garlic,coriander,chillies along with the dry roasted spices to a fine paste.
  • apply the paste evenly to the chicken legs,then add the lemon juice and some salt to taste and marinate well.
  • keep the chicken legs covered with a cling film for six to eight hours in the refrigerator.
  • heat some oil in a pan and shallow fry the chicken legs till they get an earthy greenish brown colour.. calorie watchers can also grill the same instead of frying.
  • serve hot with some thinly sliced onions,tomatoes and lemon wedges.
  • Tell us what you think