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
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions far back into the far past, at least as far back into recorded history as early Egypt, and maybe even further. Having said that, sadly, these ancient recipes were just very basic hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe discovered so far, according to academics are some clay tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. Later on, we find a couple of interesting books which appeared in the 1300s - a cookery book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these two books are not about the spicy food that is served today, but rather accounts of the types of food on the tables of the upper classes of those days. Later on in the 1400s, people returning from the crusades brought us many foods and herbs from middle-east cuisine, including spices such as coriander, basil and rosemary. These new spices and herbs led to a torrent in manuscripts on cookery, some of which still exist in private cookery archives. For the centuries that followed, the families of Europe competed with each other to offer the most extravagent meals, and because of this chefs and their recipes were at a premium. Even so, it was during the nineteenth century that cooking and recipe publications really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collecting, testing, and writing down recipes that were common in the better off homes of the day. By the advent of the twentieth century, cookbooks were in great demand, mostly as a result of higher levels of literacy, leisure time and having more disposable income. The introduction of the TV gave us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes such as those found on this web site. |
We hope you enjoy this Afghan Chicken recipe.
