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- Prep time:
- 10 mins, plus 1 hour marinating
- Cook time:
- 45 mins
- Serves:
- 4
Atul Kochhar serves tender spice-marinated chicken with a traditional Hindu dish of rice, potato and chutney
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Tips and suggestions
- Cooks Tips...
- Cafreal, a spicy chicken dish, was brought to India from Africa by the Portuguese. It has been part of the Goan cooking repertoire for more than 450 years now. The spice mix also works very well with meaty fish, such as monkfish.
Poha, or pressed rice, is made by parboiling rice and then pressing the grains flat with a mechanical press, or by pounding and sun-drying them. It is widely available in Asian supermarkets, and you can order it online through www.spicesofindia.co.uk.
If not served with poha rice, Atul suggests serving the chicken with a crusty white baguette.
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Ingredients
- 1.2kg whole chicken, oven-ready
- butter and vegetable oil, for greasing
- aged Balsamic vinegar, for drizzling
For the cafreal masala
- 1 tbsp Coriander seeds
- 1 tsp Cumin seeds
- 3 Cloves
- 4 Green cardamom
- 6-7 Black peppercorns
- 2.5cm-long sticks Cinnamon
- small blades mace
- 1 Star anise
- 1 tbsp fresh Ginger, finely chopped
- 3-4 cloves Garlic
- 2 Dutch green Chillies
- small bunches Coriander, leaves only
- 3 tbsp white wine vinegar
- 4 tbsp vegetable oil
For the poha rice
- 150g poha rice
- 2 tbsp vegetable oil
- 1 tsp Mustard seeds
- 5-6 curry leaves
- 1 green Chillies, slit open lengthwise
- 1 Onion, finely chopped
- 1 Potatoes, boiled until tender, peeled and diced
- 4 tbsp Peanuts, skinned
- 1/2 tsp ground Turmeric
- 1 tbsp lime juice
- 1 tbsp finely chopped Coriander, leaves only
- 2-3 tbsp spicytomato chutney
To serve (optional)
- Amaranth cress
Method
1. For the cafreal masala: in a deep frying pan, toast the coriander seeds, cumin, cloves, cardamom, peppercorns, cinnamon, mace and star anise until aromatic.2. Transfer the toasted spices into a blender or food processor with the remaining masala ingredients and blend to a paste. Season with a little salt.
3. Apply this paste liberally to the chicken and leave it in the fridge to marinate for 1 hour.
4. Preheat the oven to 200C/gas 7. Lightly grease a shallow baking dish.
5. Put the chicken in the prepared baking dish and bake for 15-20 minutes, baste with the butter-oil mixture and cook for a further 3-5 minutes until just done.
6. Remove the chicken from the oven, leave to rest for 3-5 minutes and then divide it into serving portions.
7. For the poha rice: wash the pressed rice in cold running water, then leave to soak in a bowl of water while you prepare the spices.
8. Heat the oil in a large, heavy-based saucepan, add the mustard seeds, curry leaves and green chilli and fry until the seeds start to pop.
9. Add the onion and fry until translucent. Stir in the diced potato, peanuts and turmeric and fry for 2-3 minutes.
10. Drain the rice and stir it into the pan. Cook over a medium heat for 3–4 minutes, then remove from the heat and add the lime juice and chopped coriander.
11. Stir in enough tomato chutney to bind all the ingredients together, and season with salt to taste.
12. To serve, put a spoonful of the poha mixture slightly off centre on each plate, add a serving of roast chicken, then drizzle with balsamic vinegar. Garnish with the amaranth cress, if using.
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Latest Comment
The cooking times for the chicken must be wrong. You can't cook a 1.2kg bird in 25 minutes.
is it possible to use pasta in the form of slightly flatten grains for this recipe I do not think the Poha is available in my town
THis receipe looked really good on mraket kitchen I cant wait to try ot out.