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Chicken Cafreal

Chicken Serves 2-4

This Ramadan Shazans and AHDB have teamed up with British Muslim TV to take you on an exciting food adventure. Coming along for the journey is Mr Tee and other special guests from the halal industry to deliver 30 different iftar meals that you can try at home. With a whole host of cooks including Chef Greg, you will see Lamb, Chicken and Beef from the British Isles used in amazing dishes from around the world with a British twist.

Join us this Ramadan for non-stop cooking and a food adventure like no other!

Preparation time: 10-15 minutes
Cooking time: 25-30 minutes

INGREDIENTS

For Chicken Marination
4 no. whole Shafa Farm Chicken thighs
½ tsp Turmeric powder
Salt to taste
1 small Onion chopped
½ tsp Black peppercorn crushed
½ inch Ginger (peeled & finely chopped)
2-3 Garlic cloves chopped
1 tsp Malt vinegar
3-4 tbsp Prepared Paste
1-2 tbsp Olive oil
For Paste ⅓ cup Coriander leaves
¼ cup fresh Mint leaves
5-6 Garlic cloves
½ inch Ginger peeled
Salt to taste
2 tsp Malt vinegar
¼ tsp Sugar
1 medium Onion, roughly sliced
½ tsp Cumin seeds
9-10 no. Black peppercorns
1 tsp Coriander seeds
2-3 no. Green cardamom
2-3 no. Clove
½ inch Cinnamon stick
1 Green chili, broken into half,

OTHER INGREDIENTS

2-3 tsp Oil for frying
½ Onion, sliced
½ Tomato, roughly dice
½ Capsicum, slice,

FOR GARNISH

Lemon wedge
Coriander sprig

PROCESS

For Chicken Marination In a large bowl, add Shafa Farm chicken thigh, turmeric powder, salt to taste, onion, crushed black peppercorns, ginger, garlic, toddy vinegar and marinate well. Keep it aside for 5-10 minutes. Add prepared paste and mix it well. Rest it for 10-15 minutes. Add olive oil and keep it aside for further use.

For Paste In a bowl, add coriander leaves, mint leaves, garlic, ginger, vinegar, salt to taste, sugar, onion, cumin seeds, black peppercorns, coriander seeds, green cardamom, clove, cinnamon stick, and green chili. Transfer it to a grinder jar and make smooth paste. Keep it aside for further use.

For Chicken Cafreal In a pan add oil, once it is hot, add marinated chicken, close the lid and cook it from both the sides until tender. In the same pan, add onion, tomato, capsicum, left over marinade and stir fry it. Transfer it to a serving dish, make a veggie bed and place chicken cafreal on the top. Garnish it with lemon wedges and coriander sprig.

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