I'm on Orphan-detail today for the Secret Recipe Club - for someone in my own group - and I am thrilled to be cooking from Searching for Spice.
One of the reasons I always volunteer to help out an SRC orphan is to meet new foodie bloggers. But, in this case, I've been reading Corina's blog for a little while now. So, I was doubly happy to help out.
Corina, like me, loves using spices and discovering new ones. Some of her favorite recipes are curries, stir fries and spicy salads. And as a mom of two, like me, she doesn't have time to spend hours in the kitchen and many of her recipes are quick and easy to make. A woman after my own heart. If you haven't have a chance to explore her blog, do!
There are so many recipes I love on this blog. On my short-list: Cassoulet with Confit Duck, Tepsi Baytinijan, Lamb Rogan Josh, and Piadina.
Today, pressed for time with this orphan rescue, I opted to do her Chicken Cafrael. It's a completely new-to-me dish. It’s a Goan dish of chicken, marinated in a vinegary green masala, which is then grilled, fried or baked. I opted for the grilled version because all I had to do was marinate it and my Grill-Master did the rest. Sweet deal for dinner! I did adapt a little to use what I had on hand.
- 1 star anise pod
- 3 cardamom pods
- 3 cloves
- 1 t coriander seeds
- 1 t rainbow peppercorns
- 1/2 stick of cinnamon
- 1 T minced garlic
- 1 T ginger paste
- 1 C fresh cilantro
- 1/4 C vinegar
- 1/4 C olive oil
- 2 pounds boneless, skinless chicken thighs
- 1/2 C roasted, chopped green chiles
Grind the whole spices in a pestle and mortar. Then put all the ingredients except the chicken and the green peppers in a blender.
Blend to a paste. Add in vinegar and olive oil until desired thickness.
Pour the sauce over the chicken and add in the peppers. Toss to coat the chicken. Let marinade for at least an hour.
Grill till done. I served this with a steamed coconut rice and grilled bok choy. It was an awesome poolside dinner! Thanks, Corina, for the inspiration.