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INDIAN
RECIPE OF THE DAY (December 19th 2006):
Chicken Cafreal
by Goam
Ingredients: 1 chicken (prepared for roasting or
jointed chicken pieces), juice of 1 lime, salt to taste,
5 dried ground red Kashmiri chillies, 3 green chillies
deseeded, 4 ground peppercorns, 1 tbsp. ground coriander
seeds, 1/2"ground piece cinnamon bark, 1/2"
ground piece mace, 8 cloves garlic,
1" piece ginger
Method: 1. Rub the salt and lime juice over
the chicken (also inside if whole). 2. Grind all the
other ingredients together and rub over the chicken.
3. Cover and marinade over night in the refrigerator.
4. Heat oven to 325F. 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).
5. For a 4 lb 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. 6. For the
last 15 minutes of cooking, remove the foil. 7. Remove
the chicken from the roasting tray and leave to rest.
8. 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.
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.
BON
APÉTIT.....
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