Frango à Cafreal (spicy coriander-marinated chicken)
Recipe by PlanMyMealsUpdated
- min
- 150
- portions
- 4
- protein/portion
- 40 g
Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Blend the coriander, garlic, ginger, piri-piri, lemon juice, paprika, salt and olive oil into a paste.
- Coat the chicken with the paste and cover and marinate in the refrigerator for 1 hour.
- Place the whole chicken on a baking tray and roast at 200°C for about 60 to 75 minutes, until a food thermometer inserted into the thickest part of the breast and thigh, away from bone, reads 74°C. Adjust the time to the size of the chicken.
- Baste with the sauce halfway through cooking.
- Rest the chicken for 10 minutes, cut into four portions and serve with the pan juices.
Shopping tip
The time includes a one hour refrigerated marinade. Use the coriander, including tender stalks, in the paste.
Where it fits in your week
Needs time. Better on a day without a rush.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.