Title: 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
 
  /2-inch    piece cinnamon bark, ground /2-inch piece mace, ground
        8    cloves garlic
        1    1-inch piece ginger
  
  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. From archives of rec.food.recipes
  
  Date: Tue, 31 Jan 1995 08:20:10 GMT
  
  From: trev@wg.icl.co.uk (Trevor Hall)