Cafréal de Poulet

Cafreal de Poulet or Chicken Cafreal is widely consumed in the Indian state of Goa. However the dish was introduced to Goa by Portuguese missionaries who got the dish from Portugese African colonies. As Angola is an African colony the dish is common there as well.

There is a spice for the dish called grains of paradise. I’ve never heard of it. It is a peppery spice with a slight floral taste. I find it easily at the Spice Ace near my house.


To make the marinade I blend the ingredients in the food processor.




As the marinade is like a paste, I marinate the chicken two ways. One as a rub and the other in a bag like a marinade.

IMG_4394 IMG_4392

I marinate for 24 hours. and the one in the bag comes out with a much stronger flavor. It is spicy with a strong coriander and garlic flavor. I added freshly squeezed lime on top and the flavors really came alive.  It does seem to fit in with Indian style food.  I also make a fennel and lemon salad to accompany the meal with left over Arroz Verde. The lemon salad is basic and but refreshing and delicious. It helps counter the heat from the chicken.





Cafréal de Poule

Original recipe can be found here

  •  4 chicken thighs bone in, skin removed.
  •  3 cm piece of ginger, grated
  • 10 garlic cloves, peeled and mashed
  • 2 cups cilantro
  • 2 tablespoons water
  • 1/2 cinnamon stick
  • 10 grains of paradise
  • 5 cloves
  • 3 green chili peppers
  • 1 tsp black peppercorns
  • 2 limes
  • 1 teaspoon salt
  1. Place the dry spices in a pestle and mortar and grind to a powder.
  2. Add the ginger, garlic, cilantro, water, zest of one lime, juice of one lime and chili peppers to food processor and chop until a paste.
  3. Mix ground spices with cilantro paste.
  4.  Make gashes in the chicken pieces and rub with salt.
  5. Put chicken and marinade in ziplock bag and marinate overnight.
  6. Broil chicken at 375 for 30 minutes or until done.
  7. Serve with a lime wedge.

Lemon salad

Original recipe can be found here

  • 2 lemons’ juice
  • 4 tsp olive oil
  • 1/2 tsp salt
  • 2 fennel bulbs
  • 1/4 cup grated parmesan cheese
  1. Whisk together the lemon juice, oil, 2 tbsp water and a pinch of salt.
  2. Meanwhile trim the fennel and slice thinly.
  3. Mix together the fennel and dressing in a bowl, sprinkle with the parmesan and serve.



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