Can you give me the recipe for Chicken Cafreal.?

It is a Goan dish, the spelling of Cafreal may be wrong.Can you give me the recipe for Chicken Cafreal.?
Chicken Cafreal





Cafreal is one of those dishes where anything seems to go. I was given many


variants, except the one I wanted. A small restaurant in the back of beyond


served the most wonderful Cafreal, so good the locals were queuing up for


tables. The owner though, flatly refused to give me his recipe.


Cafreal is essentially chicken (whole or jointed) marinated in chillies,


lime juice (or vinegar) and spices, then either deep fried, barbecued or


roasted.


The following recipe is my interpretation but I am still working on it. I


have used the roasting method as this produces a great gravy.


I also recommend that you make a stock from the chicken carcass, it adds an


extra dimension to a risotto.





Chicken Cafreal





1 chicken, prepared for roasting or jointed chicken pieces


juice of 1 lime


1 level tsp salt


5 dried red Kashmiri chillies, ground


3 green chillies, deseeded


4 peppercorns, ground


1 Tbsp coriander seeds, ground


1/2 inch piece cinnamon bark, ground


1/2 inch piece mace, ground


8 cloves garlic


1 inch piece ginger








Rub the salt and lime juice over the chicken (also inside if whole).


Grind all the other ingredients together and rub over the chicken.


Cover and marinade over night in the refrigerator.


Heat oven to 325F. 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 4 lb chicken, cook for about 2 hrs (adjust the time to the size of bird


or if chicken joints are used). 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.


You now have two options for the 'gravy'. Either collect the pan juices as


is (no don't skim the fat off) or skim the fat, deglaze and make a gravy as


normal. When I had it in India it was served just with the pan juices.





Notes :- If a whole chicken was used, then cut into two halves post cooking,


do not carve into slices ;- this is meant to be eaten with your hands.


Serve with plenty of bread to dip the juices up.


Why not roast some root vegetables and garlic in the roasting tray while you are


at it.





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OR


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Chicken cafreal


Categories: Goanese


Yield: 1 Servings


1 Chicken, prepared for roasting or jointed chicken pieces


1 Lime, juice of


1 ts (level) salt


5 Dried red kashmiri chillies, ground


3 Green chillies, de-seeded


4 Peppercorns, ground


1 tb Corriander seeds, ground


8 cloves garlic


1 1-inch piece ginger





/2-inch piece cinnamon bark, ground /2-inch piece mace, ground Cafreal is one of those dishes where anything seems to go. I was given many variants, exept the one I wanted. A small restaurant in the back of beyond served the most wonderful Cafreal, so good the locals were queuing up for tables. The owner though, flatly refused to give me his recipe. Cafreal is essentially chicken (whole or jointed) marinated in chillies, lime juice (or vinegar) and spices, then either deep fried, barbecued or roasted. The following recipe is my interpretation but I am still working on it. I have used the roasting method as this produces a great gravy. I also recommend that you make a stock from the chicken carcass, it adds an extra dimension to a risotto. Rub the salt and lime juice over the chicken (also inside if whole). Grind all the other ingredients together and rub over the chicken. Cover and marinade over night in the fridge. Heat oven to 325C. 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 4lb chicken, cook for about 2 hrs (adjust the time to the size of bird or if chicken joints are used). 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. You now have two options for the 'gravy'. Either collect the pan juices as is (no don't skim the fat off) or skim the fat, deglaze and make a gravy as normal. When I had it in India it was served just with the pan juices. Notes :- If a whole chicken was used, then cut into two halves post cooking, do not carve into slices ;- this is meant to be eaten with your hands. Serve with plenty of bread to dip the juices up. Why not roast some root veges and garlic in the roasting tray while you are at it.





**For more information, check out the 3rd link for more recipes! Hope it helps!Can you give me the recipe for Chicken Cafreal.?
Chicken Cafreal





Ingredients


1 chicken,


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





Preparation:


Rub the salt and lime juice over the chicken


(If a whole chicken was used, also rub inside... then cut into two halves post cooking, do not carve into slices; this is meant to be eaten with your hands)





Rub the ground ingredients over the chicken.





Cover and leave to marinate over night in the fridge.





Heat oven to 325C. 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 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.
no
i use this one, it is delicious





Chicken Cafreal





Cafreal is one of those dishes where anything seems to go. I was given many


variants, except the one I wanted. A small restaurant in the back of beyond


served the most wonderful Cafreal, so good the locals were queuing up for


tables. The owner though, flatly refused to give me his recipe.


Cafreal is essentially chicken (whole or jointed) marinated in chillies,


lime juice (or vinegar) and spices, then either deep fried, barbecued or


roasted.


The following recipe is my interpretation but I am still working on it. I


have used the roasting method as this produces a great gravy.


I also recommend that you make a stock from the chicken carcass, it adds an


extra dimension to a risotto.





Chicken Cafreal





1 chicken, prepared for roasting or jointed chicken pieces


juice of 1 lime


1 level tsp salt


5 dried red Kashmiri chillies, ground


3 green chillies, deseeded


4 peppercorns, ground


1 Tbsp coriander seeds, ground


1/2 inch piece cinnamon bark, ground


1/2 inch piece mace, ground


8 cloves garlic


1 inch piece ginger








Rub the salt and lime juice over the chicken (also inside if whole).


Grind all the other ingredients together and rub over the chicken.


Cover and marinade over night in the refrigerator.


Heat oven to 325F. 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 4 lb chicken, cook for about 2 hrs (adjust the time to the size of bird


or if chicken joints are used). 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.


You now have two options for the 'gravy'. Either collect the pan juices as


is (no don't skim the fat off) or skim the fat, deglaze and make a gravy as


normal. When I had it in India it was served just with the pan juices.





Notes :- If a whole chicken was used, then cut into two halves post cooking,


do not carve into slices ;- this is meant to be eaten with your hands.


Serve with plenty of bread to dip the juices up.


Why not roast some root vegetables and garlic in the roasting tray while you are


at it.





**For more information, check out the 2nd link for more recipes! Hope it helps!











http://www.recipegal.com/indian/chicken-鈥?/a>


http://www.bawarchi.com/nonveg/goan7.htm鈥?/a>