ashu's Blog

Afghan Chicken

Posted on: September 2, 2010

Ingredients
2 lg Cloves garlicClick to find more about garlic
1/2 ts SaltClick to find more about Salt
2 c Plain, wholemilk yogurt
Juice and pulp of 1 large lemon, 3 to 4 tablespoons
1/2 ts Cracked black pepperClick to find more about black pepper
2 lg Whole chickenClick to find more about chicken breasts, about 2 pounds

Preparation
Long, slow marinating in garlicky yogurt tenderizes, moistens and adds deep flavor, so you end up with skinless grilled chickenClick to find more about chicken that’s as delicious as it is nutritionally correct. Serve with soft pita or Arab flatbread and fresh yogurt.

Put the saltClick to find more about salt in a wide, shallow nonreactive bowl with the garlicClick to find more about garlic and mash them together until you have paste. Add yogurt, lemon and pepper.
Skin the chickenClick to find more about chicken breasts, remove all visible fat and separate the halves. Bend each backward to break the bones so the pieces win lie flat.
Add to the yogurt and turn so all surfaces are wellcoated. Cover the bowl tightly and refrigerate. Allow to marinate at least overnight, up to a day and a half. Turn when you think of it.

To cook, remove breasts from marinade and wipe off all but a thin film. Broil or grill about 6 inches from the heat for 6 to 8 minutes a side, or until thoroughly cooked. Meat will brown somewhat but should not char. Serve at once.

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Pearlcuisine is a personal interest blog for publishing news articles, sharing interesting information for food,new recipies,new style and more fun

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