Cafréal de Poulet (Chicken Cafréal)

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Cafréal de Poulet (Chicken Cafréal)

Cafreal de Poulet (Chicken Cafréal) is a traditional Angolan recipe for a classic dish of chicken marinated in a massala made with dried spices, ginger, coriander, chillies and lime that's cooked on a barbecue. The full recipe is presented here and I hope you enjoy this classic Angolan version of: Chicken Cafréal (Cafréal de Poulet).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Additional Time:

(+over-nigh marinating)

Serves:

Rating:

Tags : Curry Chilli Recipes Spice Recipes Chicken Recipes Fowl Recipes Angola Recipes

Ingredients:

1 chicken jointed into 8 serving pieces
3cm piece of ginger, grated
10 garlic cloves, peeled and mashed
1/2 bunch coriander
5cm length of cinnamon
10 grains of paradise
5 cloves
7 green chillies
1 tsp black peppercorns
oil for frying
1 lime
salt to taste

Method:

Place the dry spices in a pestle and mortar and grind to a powder. Add the ginger, garlic, coriander leaves and chillies then pound to a paste. Add a little water if needed, to make it more manageable. Grate the lime zest and juice the lime and add these to the paste.

Make gashes in the chicken pieces and rub with salt. Apply the masala made above to the chicken and place in the fridge to marinate over night. The following day place the chicken pieces on a barbecue or grill and cook until done. Cook for about 30 minutes, turning frequently.

Serve hot with rice.