Goan Green Cafreal Chicken Pan-Roasted with Fresh Coriander and Chillies

What you need

• 900 g (2 lb) bone-in chicken thighs, skin on
• 80 g (3 oz) fresh coriander, leaves and tender stems
• 4 green chillies, serrano or similar, stems removed
• 8 cloves garlic, peeled
• 3 cm (1 in) fresh ginger, peeled
• 4 whole cloves
• 1 cinnamon stick, about 5 cm (2 in)
• 1 tsp black peppercorns
• 1 tsp cumin seeds
• 3 limes, 2 for juice, 1 cut into wedges
• 1 1/2 tsp salt
• 3 tbsp neutral oil
• 1 red onion, sliced into thin rings, for serving
• 1 tomato, sliced, for serving

Method

Restated from the original video

1. 1

   Toast the whole cloves, cinnamon stick, peppercorns and cumin seeds in a dry pan over medium heat until fragrant, about 1 min. Let them cool, then grind to a fine powder.

2. 2

   Blend the coriander, chillies, garlic, ginger, ground spices, salt and the juice of 2 limes with 2-3 tbsp water into a smooth, bright green paste.

3. 3

   Cut 2-3 deep slashes into each of the chicken thighs, down almost to the bone.

4. 4

   Rub the paste into the slashes and over the chicken thighs. Cover and refrigerate for at least 1 hour, or overnight.

5. 5

   Heat the oil in a wide frying pan with a lid over medium heat. Lay the chicken thighs in the pan skin side down, along with any paste left in the bowl.

6. 6

   Cook until the skin is lightly browned, 4-5 min. Turn the heat to low, cover and cook for 10 min.

7. 7

   Turn the chicken thighs, cover again and cook 10-12 min more, until the juices run clear and the thickest part reads 74 °C (165 °F).

8. 8

   Uncover, raise the heat to medium-high and cook 2-3 min, turning once, until the paste darkens and clings to the meat.

9. 9

   Serve hot with the onion rings, tomato slices and lime wedges.

Imported from pachakam.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.