Chicken Cafreal is a popular dish introduced into the Goan cuisine by the Portuguese. It is said to have originated in the Portuguese colonies in Africa, most likely in Mozambique. À Cafreal means “in the way of the Cafres” where Cafre was the inhabitants of Cafraria, a region of southern Africa. The cafreal masala consists of a unique blend of spices and fresh green ingredients that lend a distinctive colour and an aromatic flavour. It is versatile and besides chicken, the masala can be used with other proteins like seafood, pork, paneer and even tofu. Various innovative dishes can be prepared with the classic chicken cafreal. I have made cafreal pãozinho with the cooked meat stuffed in a bun and to prepare cafreal puffs, the shredded meat is encased in puff pastry to create an impressive appetizer. A treat for the eyes, taste buds and definitely, a crowd pleaser.
To make these flaky parcels at home is easy and simple. The filling can be made ahead, refrigerated and used within a couple of days. The outer crust is shaped in a muffin pan which encloses the filling and covered with a pastry disc. Baked in a hot oven at 400 F or 200 C until puffed and golden brown. Perfect tea time snack with a cup of hot tea or makes an elegant appetizer.
To make these flaky parcels at home is easy and simple. The filling can be made ahead, refrigerated and used within a couple of days. The outer crust is shaped in a muffin pan which encloses the filling and covered with a pastry disc. Baked in a hot oven at 400 F or 200 C until puffed and golden brown. Perfect tea time snack with a cup of hot tea or makes an elegant appetizer.
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Chicken Cafreal Puffs
(Yields 8)
Filling
Ingredients:
2 chicken legs
a pinch of sugar
2 tablespoons oil
1 tablespoon butter
a dash of rum (optional)
salt
Grind to a paste
1 and 1/2 cups of coriander leaves with stalk or a small bunch
4 long green chillies
1/4 onion
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric powder
4 cloves
8 peppercorns
1 cinnamon stick (1.5-inch long)
4 large cloves of garlic
1/2-inch piece of ginger
1/2 teaspoon poppy seeds or khus khus
4 cashewnuts
1 tablespoon vinegar
Method:
Remove skin from chicken legs. Discard the skin, wash legs and season with salt. Apply ground paste to the legs, cover bowl and leave chicken to marinate for 4 hours or overnight in the refrigerator.
Heat a skillet pan with oil and add only the chicken legs. Keep the marinade aside. Sear the legs on all sides and then add the marinade. Add a little water to the marinade bowl, swirl and pour it into the pan. Cover pan and let chicken cook on medium heat. Stir chicken occasionally.
When chicken is almost cooked, remove the lid and let the moisture evaporate.
Add butter, pinch of sugar, a tiny bit of bouillon cube to enhance flavour of the dish. At this stage, you can add a dash of rum too. If required, add some salt.
Let gravy thicken and then shut off the flame. Set aside to cool.
Shred the meat, discard the bones. Transfer the meat back into the pan to coat with the residual gravy. Ensure that there is no moisture and filling is thick.
Note:
Pastry
Ingredients:
450 grams already cut and rolled frozen puff pastry sheets (defrosted before use)
1 egg (lightly beaten for egg wash)
Method:
Preheat the oven to 400 F or 200 C.
You will need a muffin pan. No need to grease the pan.
On a lightly floured surface, open each folded sheet of puff pastry.
With a 4.5-inch and 2.5-inch round cutters, cut 8 circles of each size. Place the larger circle in the muffin pan and fill with a tablespoon or two of chicken filling. To seal, lightly apply egg wash on the outer edge of the cup. Cover with the smaller disc and brush top with egg wash.
Bake for 15 to 20 minutes or until puffed and golden brown.
Serve warm.
Note:
To read click here: Copyright & Privacy Policy
Chicken Cafreal Puffs
(Yields 8)
Filling
Ingredients:
2 chicken legs
a pinch of sugar
2 tablespoons oil
1 tablespoon butter
a dash of rum (optional)
salt
Grind to a paste
1 and 1/2 cups of coriander leaves with stalk or a small bunch
4 long green chillies
1/4 onion
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric powder
4 cloves
8 peppercorns
1 cinnamon stick (1.5-inch long)
4 large cloves of garlic
1/2-inch piece of ginger
1/2 teaspoon poppy seeds or khus khus
4 cashewnuts
1 tablespoon vinegar
Method:
Remove skin from chicken legs. Discard the skin, wash legs and season with salt. Apply ground paste to the legs, cover bowl and leave chicken to marinate for 4 hours or overnight in the refrigerator.
Heat a skillet pan with oil and add only the chicken legs. Keep the marinade aside. Sear the legs on all sides and then add the marinade. Add a little water to the marinade bowl, swirl and pour it into the pan. Cover pan and let chicken cook on medium heat. Stir chicken occasionally.
When chicken is almost cooked, remove the lid and let the moisture evaporate.
Add butter, pinch of sugar, a tiny bit of bouillon cube to enhance flavour of the dish. At this stage, you can add a dash of rum too. If required, add some salt.
Let gravy thicken and then shut off the flame. Set aside to cool.
Shred the meat, discard the bones. Transfer the meat back into the pan to coat with the residual gravy. Ensure that there is no moisture and filling is thick.
Note:
- Important to marinate the chicken with the ground paste overnight in the refrigerator.
- Wait till the end to add salt. As the gravy thickens, the concentration in the flavour increases giving you an indication whether you need more salt or not.
Pastry
Ingredients:
450 grams already cut and rolled frozen puff pastry sheets (defrosted before use)
1 egg (lightly beaten for egg wash)
Method:
Preheat the oven to 400 F or 200 C.
You will need a muffin pan. No need to grease the pan.
On a lightly floured surface, open each folded sheet of puff pastry.
With a 4.5-inch and 2.5-inch round cutters, cut 8 circles of each size. Place the larger circle in the muffin pan and fill with a tablespoon or two of chicken filling. To seal, lightly apply egg wash on the outer edge of the cup. Cover with the smaller disc and brush top with egg wash.
Bake for 15 to 20 minutes or until puffed and golden brown.
Serve warm.
Note:
- Side scraps of the puff pastry can be gently kept over one other, pressed lightly, rolled and cut. Any extra puff pastry can be cut for additional small 2.5-inch discs. Apply egg wash and place discs on top of each covered puff for extra height.
- Ensure that the oven is preheated at the indicated temperature before placing the muffin pan or else, the pastry won't puff and will be limp.
