I have been waiting for the temperature to reach a reasonable spring level for weeks. Spring is finally here so I can clean my grill and start cooking outside. The recipe of the month of May, Grilled Chicken Cafreal recipe, is based on a Goan recipe that I have adapted for grilling. This dish originated in a Portuguese colony in Africa that was brought to Goa where it became very popular. It is also popular in my home; it has replaced Chicken Tikka as my daughter’s favorite recipe!
Grilled Chicken Cafreal is quite easy to make. First the dried spices are roasted and ground to augment their wonderful flavors. Next the marinade is made with handfulls of fresh cilantro, lime juice, ginger and garlic and is applied to chicken. After an hour or two it is simply grilled. Goan cuisine is based on the presence of three flavors; this recipe features two of them: hot (from the chiles) and sour (from the limes). If ‘hot’ is not a flavor you enjoy, feel free to reduce the number of chiles all the way to one so the heat is eliminated but the flavor remains.
Since my Grilled Chicken Cafreal recipe is a dry dish (has no curry or sauce) it is delicious with a green salad and summer vegetables like corn on the cob. When I prepared the recipe for the photo, I saved the leftovers for the next day and sliced the cold chicken over a bed of Romaine for a simple but tasty dinner.
I hope you enjoy this recipe as much as my family does!
Visit KachisKitchen.com for Indian recipes and cooking tips.
All text and photographic content are property of KachisKitchen.com and are not to be used without permission of the author.