Photograph of the finished Chicken cafreal

India · Gà nướng sốt xanh Goa Cafreal

Chicken cafreal

45 min Hands-on time + 6 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 1.5 lb
  • Photograph of Coriander Coriander 2.1 oz
  • Photograph of Chilli Chilli 12
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Ginger Ginger 1.1 oz
  • Photograph of Rice vinegar Rice vinegar ½ cup
  • Photograph of Cinnamon Cinnamon 4 bars
  • Photograph of Cloves Cloves 12 buds
  • Photograph of Black pepper Black pepper 0.4 oz
  • Photograph of Oil Oil ½ cup
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Grind coriander (including the stems) with green chilies, garlic, ginger, cinnamon, cloves, peppercorns, and vinegar to make a thick green sauce; using the stems as well is essential for a deep green color.
  2. 2 Score the chicken pieces deeply and marinate them in the sauce for 6 hours in the refrigerator.
  3. 3 Sear a very hot cast iron skillet for 4 minutes on each side until the outside is seared.
  4. 4 Reduce the heat, cover, and simmer for 15 minutes, then pour the remaining sauce over the dish.
  5. 5 Open the lid and cook for 6 minutes until the green sauce thickens and coats the meat; cafreal is a dish of African Goa origin, so the vinegar flavor must be prominent.

With an appliance

  • Oven 45 min

    Replace step 3: Place the chicken on the middle rack of the oven at 230 degrees for 8 minutes, turning it once at minute 4, and place a drip tray underneath to catch the grease. The oven ensures even cooking and requires less constant monitoring of the charcoal, while resulting in a less smoky outer layer.

Start cooking