We all love chicken cafreal which is normally prepared using chicken legs. To make chicken cafreal impressive and interesting, I decided to use chicken tendors which are strips of white meat located under the breast meat. They are delicate and unlike the legs, chicken tendors release less moisture and cook in minutes. Served as an appetizer with skewers pierced onto a pineapple. Wouldn’t you like to wow your guests with these amazing delicious cafreal fingers???
Coriander leaves are high in iron content and ideal for those suffering from anemia. They lower cholesterol levels and used in the treatment of skin inflammation, blood sugar disorders. Also, known to benefit the eyes and regulate blood pressure.
Coriander leaves are high in iron content and ideal for those suffering from anemia. They lower cholesterol levels and used in the treatment of skin inflammation, blood sugar disorders. Also, known to benefit the eyes and regulate blood pressure.
Chicken Cafreal Fingers
(Serves 6)
Ingredients:
12 chicken tendors
a pinch of sugar
2 tablespoons oil
1 tablespoon butter
salt
Grind to a paste (with very little water)
2 cups of coriander leaves with stalk or a small bunch
2 large sprigs of mint leaves (use only the leaves)
4 long green chillies
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
6 cloves
8 peppercorns
3 green cardamoms
2 cinnamon sticks (1.5” each)
4 large cloves of garlic
1/2” piece of ginger
1 teaspoon poppy seeds or khus khus
5 cashewnuts
1 tablespoon vinegar
Method:
Wash, dry chicken tendors with absorbent paper towels and season with salt.
Marinate chicken tendors with the ground paste for an hour.
Heat a skillet with oil and add the chicken tendors. Sear them on both sides. When almost cooked and moisture evaporated, add butter, a pinch of sugar, vinegar and salt if needed. Remove from heat and gently wiggle skewers into each chicken tendors. Serve pierced onto a fruit of your choice.
Alternatively, the chicken tendors can be skewered when raw, marinated with the paste along with oil and either grilled or baked instead of pan fried. Bake at 400 F or 200 C for 20 to 30 minutes. Brush with melted butter and serve.
Note:
(Serves 6)
Ingredients:
12 chicken tendors
a pinch of sugar
2 tablespoons oil
1 tablespoon butter
salt
Grind to a paste (with very little water)
2 cups of coriander leaves with stalk or a small bunch
2 large sprigs of mint leaves (use only the leaves)
4 long green chillies
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
6 cloves
8 peppercorns
3 green cardamoms
2 cinnamon sticks (1.5” each)
4 large cloves of garlic
1/2” piece of ginger
1 teaspoon poppy seeds or khus khus
5 cashewnuts
1 tablespoon vinegar
Method:
Wash, dry chicken tendors with absorbent paper towels and season with salt.
Marinate chicken tendors with the ground paste for an hour.
Heat a skillet with oil and add the chicken tendors. Sear them on both sides. When almost cooked and moisture evaporated, add butter, a pinch of sugar, vinegar and salt if needed. Remove from heat and gently wiggle skewers into each chicken tendors. Serve pierced onto a fruit of your choice.
Alternatively, the chicken tendors can be skewered when raw, marinated with the paste along with oil and either grilled or baked instead of pan fried. Bake at 400 F or 200 C for 20 to 30 minutes. Brush with melted butter and serve.
Note:
- With abundant mint leaves in our backyard at summer time, decided to add mint leaves to the paste. Addition of mint did not alter the flavour of the dish. The chicken tendors were delicious.