Chicken Cafreal
Recipe type: Dinner
Cuisine: Indian
  • 3 bone in, skin on chicken drumsticks
  • 3 bone in, skin on chicken thighs
  • 2½ green chiles
  • ¼ cup cilantro
  • 1 inch piece ginger, peeled
  • 1 tsp minced garlic
  • 7 peppercorns
  • ½ tsp cinnamon
  • ½ tsp cumin
  • ½ tsp turmeric
  • ½ tsp salt
  • 4 cloves
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  1. Roughly chop the chiles and ginger into ½ inch pieces. Add all ingredients except chicken pieces to a food processor and blend until smooth.
  2. Add the contents of the food processor to a gallon-sized plastic bag. Add the chicken pieces to the bag and work marinade under the skin of the chicken and toss until chicken is completely coated.
  3. Refrigerate chicken in marinade for 3-24 hours.
  4. When ready to cook, preheat oven to 400 degrees.
  5. Arrange chicken on a baking sheet skin side side down. Bake for 15 minutes. Flip the chicken and bake for another 15-20 minutes, or until completely cooked and juices run clear.
  6. Let rest for 5 minutes before serving. Serve with coconut milk rice, if desired.
This chicken would also be great cooked on the grill!
To make coconut milk rice, follow package directions for your long grain, white rice but replace the water with coconut milk. Sometimes I do half coconut milk and half chicken stock. I also like to add a ½ tsp ground coriander.
Recipe by A Duck's Oven at