Chicken Cafreal

Ingredients

• 8 chicken thighs, skinned and slashed to the bone
• 100g coriander leaves and stalks
• 8 green chillies
• 12 garlic cloves
• 4cm ginger
• 1 tsp cumin seeds
• 1 tsp black peppercorns
• 6 cloves
• 1 x 3cm cinnamon stick
• 1/4 tsp ground mace
• 1/2 tsp ground turmeric
• 3 tbsp coconut vinegar or cider vinegar
• 1 tsp caster sugar
• 2 tsp salt
• 4 tbsp oil
• 2 potatoes, peeled and quartered
• 100ml water
• 1 lime, cut into wedges
• 1 red onion, thinly sliced, to serve

Before you cook

• Slash each piece of chicken to the bone two or three times so the marinade can get inside.
• Toast the cumin, peppercorns, cloves and cinnamon in a dry pan for 1 minute, then cool them and grind to a powder.
• Blend the coriander, green chillies, garlic, ginger, ground spices, mace, turmeric, vinegar, sugar and salt into a thick, bright green paste with no added water.
• Rub two thirds of the paste into the chicken, working it well into the slashes, and refrigerate for at least 2 hours or overnight.
• Cover the remaining paste and keep it in the fridge.

Steps

1. Take the chicken out of the fridge 20 minutes before cooking so it loses its chill.
2. Heat 2 tablespoons of oil in a wide, heavy frying pan over medium heat.
3. Fry the potato quarters for 8 minutes, turning, until golden on all sides, then lift them out onto a plate.
4. Add the remaining 2 tablespoons of oil to the pan and turn the heat to medium-high.
5. Lay the chicken in in a single layer, scraping any loose marinade back into the bowl as you go.
6. Fry undisturbed for 5 minutes, until the underside is dark green-brown and caught in places.
7. Turn the pieces over and fry the second side for 5 minutes.
8. Lower the heat, spoon over the reserved green paste, and pour 100ml water into the pan.
9. Cover and cook for 15 minutes, turning the chicken once, until the juices run clear at the thickest part of the thigh.
10. Return the potatoes to the pan and take the lid off.
11. Cook for a final 6 minutes over medium-high heat, until the sauce reduces to a thick green glaze clinging to the chicken.
12. Serve with lime wedges, sliced raw onion and soft pav.