Afghan Chicken Recipe


Ingredients

1 stephen ceideburg
2 large cloves garlic
1/2 tsp salt
2 cup plain, whole-milk yogurt
1 juice and pulp of 1 large lemon, 3, to 4 tablespoons
1/2 tsp cracked black pepper
2 large whole chicken breasts, about 2 poun, ds


Directions

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

Put the salt in a wide, shallow non-reactive bowl with the garlic and
mash them together until you have paste. Add yogurt, lemon and pepper.

Skin the 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 well-coated.

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.

From the San Francisco Examiner, 6/2/93.


Servings: 6 servings

 

 

Afghan Chicken Recipe brought to you by Recipe Ideas


Categories: Chicken; Poultry


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Historians have proved the existance of recipes back into the far past, certainly as far as ancient Egypt, and maybe even further. In practice though, sadly, these ancient records were just basic hieroglyphic recipes for preparing food.

During Roman times around 25BC a man called Apicius created a number of scripts detailing recipes prepared by wealthy roman citizens. He tells us how the meals of wealthy Romans were divided into appetizers, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the ancient Romans made use of a good variety of herbs and spices, including a few that will be familiar to modern cooks such as basil, fennel and asafoetida.

During the succeeding few hundred years, the rich families of the West competed to lay on the most exotic meals, and as a consequence, chefs and their collection of recipes were highly sought after. Notwithstanding that, it was during the 1800s that cookery and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collecting, verifying, and publishing popular recipes of the day.

Like it or not, the introduction of television brings us TV cooks and the recipe books that accompanied them.

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