Try this chicken cafreal recipe from Goa for Easter

This Easter, try this flavourful Chicken Cafreal real made with spices, fresh orange slices and dark rum

Indulge in the exotic flavors of Chicken Cafreal, a quintessential Goan-Portuguese dish rich in aromatic spices. Traditionally marinated in a blend of coriander, chillies, ginger, garlic, and vinegar, this succulent chicken is then pan-fried to perfection

Ingredients

Mix of bone in chicken thighs and drumsticks (skin on) - 750 grams

Fresh coriander with stems - 1 bunch

Green chillies (depending on how spicy you like it) - 4-5

Garlic - 3-4 cloves

Root ginger - 1.5 inch

Black peppercorns - 8-10

Cloves - 3-4

Cinnamon stick - 1 inch

Cumin seeds - 1/2 tsp

Coan vinegar (the amber coloured gaunti/homemade is preferable) - 2-3 tbsp

Fresh squeeze of lemon juice

Dark rum - 60ml

Pork fat (for searing on grill) - 2-3 tbsp

Water - 3 Litres

Salt - 1 cup

Sugar - 1/2 cup

Black peppercorns - 8 - 10

Bay leaves - 2-3

Cinnamon stick - 1 inch

Fresh orange slices - 1 inch

Preparation

1.For the best results, it is advisable to brine the chicken overnight, 12 hours before marination.

2.Once brined, remove the chicken pieces and pat dry them well with kitchen towel to ensure the marinade penetrates the meat.

3.Score your pieces of chicken and set aside in a bowl. Then in a blender, combine all the ingredients and blend until it forms a smooth paste.

4.Adjust the seasoning of the marinade with salt and lemon juice as per taste and add to the chicken to marinate for a minimum of 1-6 hours.

5.Once marinated, place on a charcoal grill or heat a heavy bottomed skillet/cast iron pan and sear on all sides on medium heat. Searing on each side for two to three minutes.

6.Optional: Finish the cooking of the meat in the oven for six to seven minutes after searing. Charred marks go a long way! Serve with homemade roast potatoes and lemon wedges

6.We have seen that brining the chicken, although unconventional, yields a moister and tender chicken. Furthermore, the use of both dark rum and pork fat in this recipe adds a great flavour, however these are optional.

6.Recipe by Chef Avinash Martins, Cavatina, Goa