Chicken with Green Masala (Galinha cafreal)

INGREDIENTS:

1 bunch fresh cilantro (fresh coriander), leaves and stems coarsely chopped
1/4 cup firmly packed with fresh mint
5 fresh green chilli peppers, coarsely chopped
4 teaspoons crushed fresh ginger
4 teaspoons crushed garlic
1 teaspoons coarsely ground black peppercorns
salt to taste
juice of 1 lemon
1 1/2 lb (750 g) chicken thigh fillets, halved
4 teaspoons vegetable oil

Preheat oven to 475 deg F (240 deg C/Gas 9).

Place cilantro, mint chilli pepper, ginger, garlic, peppercorns and salt in a food processor. Process to form a thick paste, adding enough lemon juice to moisten ingredients.

In a glass or ceramic bowl, combine paste with chicken. Mix well to coat chicken and set aside to marinate for 20 minutes.

Brush vegetable oil over a large baking sheet. Place chicken on a sheet in a single layer. Bake, without turning, until chicken is cooked through, 20-25 minutes.

Serves 8-10 as part of an Indian meal.

Jeff's notes.
1. I added a few squeezes of lemon juice, which was sufficient for the paste.
2. I prepared this very early that day, so it was marinating in the fridge for a good 6-7 hours, I'm not sure if the flavour got into the chicken much more.
3. It was really spicy when I tasted the paste, but it turned out alright when spread out over the chicken.
4. I used stir-fry chicken pieces.

This recipe has also appeared at The Recipe Pot.