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Chicken Cafreal



Chicken Cafreal

2 bunches cilantro

⅓ cup chopped fresh ginger

1 jalapeño

6 cloves garlic

4 shallots

Zest and juice of 2 limes

2 teaspoons Vishwesh’s Garam Masala (recipe follows)

½ cup olive oil

Salt and pepper 

18 boneless skinless chicken thighs (or 2 whole chickens cut into 16 pieces)

2 red onions, thinly sliced

Lime wedges

Flatbread (recipe follows)

Vishwesh’s Garam Masala

4 tablespoons coriander seeds

2 tablespoons cumin seeds

1 tablespoon black peppercorns

1 cinnamon stick

3 pods green cardamom

3 whole cloves

1 teaspoon black mustard seeds

1 teaspoon crushed red pepper


Chicken Cafreal

  1. Combine first 8 ingredients in bowl of food processor and purée to a smooth, uniform paste. Season to taste with salt and pepper.
  2. Rub paste over chicken and set marinated chicken aside for a minimum of 4 hours
    (can leave overnight, covered, in refrigerator).
  3. When ready to cook, wipe off excess marinade and grill chicken (can also pan-fry if desired).
  4. Serve with sliced red onion, lime wedges, and flatbread.

Vishwesh’s Garam Masala

  1. Toast all the spices until very fragrant. Cool and grind in a spice grinder. Store in airtight container.
Print Recipe