Skip to main content

SRC Orphan Rescue: Chicken Cafrael


I'm on Orphan-detail today for the Secret Recipe Club - for someone in my own group - and I am thrilled to be cooking from Searching for Spice.

One of the reasons I always volunteer to help out an SRC orphan is to meet new foodie bloggers. But, in this case, I've been reading Corina's blog for a little while now. So, I was doubly happy to help out.

Corina, like me, loves using spices and discovering new ones. Some of her favorite recipes are curries, stir fries and spicy salads. And as a mom of two, like me, she doesn't have time to spend hours in the kitchen and many of her recipes are quick and easy to make. A woman after my own heart. If you haven't have a chance to explore her blog, do!

There are so many recipes I love on this blog. On my short-list: Cassoulet with Confit Duck, Tepsi Baytinijan, Lamb Rogan Josh, and Piadina.

Today, pressed for time with this orphan rescue, I opted to do her Chicken Cafrael. It's a completely new-to-me dish. It’s a Goan dish of chicken, marinated in a vinegary green masala, which is then grilled, fried or baked. I opted for the grilled version because all I had to do was marinate it and my Grill-Master did the rest. Sweet deal for dinner! I did adapt a little to use what I had on hand.

Ingredients
  • 1 star anise pod
  • 3 cardamom pods
  • 3 cloves
  • 1 t coriander seeds
  • 1 t rainbow peppercorns
  • 1/2 stick of cinnamon
  • 1 T minced garlic
  • 1 T ginger paste
  • 1 C fresh cilantro
  • 1/4 C vinegar
  • 1/4 C olive oil
  • 2 pounds boneless, skinless chicken thighs
  • 1/2 C roasted, chopped green chiles

Procedure
Grind the whole spices in a pestle and mortar. Then put all the ingredients except the chicken and the green peppers in a blender.


Blend to a paste. Add in vinegar and olive oil until desired thickness.


Pour the sauce over the chicken and add in the peppers. Toss to coat the chicken. Let marinade for at least an hour.


Grill till done. I served this with a steamed coconut rice and grilled bok choy. It was an awesome poolside dinner! Thanks, Corina, for the inspiration.

Comments

  1. Wow!! I love the flavors here!! Fabulous post!

    ReplyDelete
  2. I'm so glad you liked this! Thanks for rescuing me from being an orphan too.

    ReplyDelete
  3. Sounds so flavorful! Lovely SRC choice!

    ReplyDelete
  4. Those flavours sound amazing! What a great dish.

    ReplyDelete
  5. Wow--something totally different but seems easy and delicious.

    ReplyDelete
  6. Your Chicken Cafrael looks like a very flavorful dish, I will look forward to trying this one.
    Great recipe for the SRC!
    Miz Helen

    ReplyDelete
  7. Interesting. I have never heard of this dish before but it looks really good! Another great choice for the SRC!

    ReplyDelete
  8. What a interesting recipe! And I love the fact that you had star anise on hand. Now that's a stocked kitchen. Visiting from SRC B!

    ReplyDelete
  9. YUM! The spices on this chicken look SO good! :)

    ReplyDelete
  10. Yum! Looks like you have lots of tasty seasonings mixed in there. :)

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an