Grilled chicken cafreal – a spicy Goan dish with chilies, cumin and ginger - is a change of pace from the usual summertime fare. It's also a great way to use the abundant gifts available from your farmer's market or CSA.

It's mid-July and what's left to grill? In New England we've been having such a hot stretch that I can't comprehend turning on the oven – so pretty much everything on our plates has grill marks. The other day I was craving something spicy, and it dawned on me that this traditional Goan dish would be fantastic for dinner. Also, it would be a bright and colorful change from the usual suspects

But, I did make one caveat. Because of our abundance of garlic scapes I substituted those pretty little green stems for the traditional clove of garlic. And because I used a red onion, the sauce turned out not only to be spicy and complex – it was a beautiful, deep pink.

Grilled Goan Chicken Cafreal with Tomatoes and Potatoes

2 lbs of boneless chicken thighs

Vegetable oil

Marinade

2 medium red onions, roughly chopped

4 green chilies, quartered (I was lucky enough to get ours at the farmer's market)

2 garlic scapes, roughly chopped (straight from our CSA basket)

3 inches of fresh ginger, diced or grated

2 teaspoons of cumin

2 teaspoons of Garam masala

2 teaspoons of salt

6 tablespoons of lemon juice

In a food processor or blender, blend the marinade ingredients together. Reserve half of the marinade.

Pour the remaining marinade over the chicken in a large resealable plastic bag and refrigerate for an hour. Preheat the grill on medium heat, oil the grate and cook the chicken thighs for 5 minutes each side, or until they register 165 degrees on a meat thermometer.

Grilled Potatoes and Tomatoes

2 medium red potatoes, sliced into ½ inch pieces

2 plum tomatoes, halved

3 tablespoons of olive or vegetable oil

Salt and pepper

Place the tomatoes and potatoes in a large resealable plastic bag with the olive oil and salt and pepper. When the chicken is done, quickly clean the grill and place the vegetables on the grate. Cook until tender, flipping once after 5 minutes.

Serve each piece of chicken with the reserved marinade and potatoes and tomatoes.

Serves 4.

(Photos by Launie Kettler)