member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Anne Bonny      

Recipe Categories:

    Afghan Chicken


    List of Ingredients


    • 2 large cloves garlic
    • 1/2 teaspoon salt
    • 2 cups plain whole-milk yogurt
    • 4 tablespoons juice and pulp of 1 large lemon
    • 1/2 teaspoon cracked black pepper
    • 2 large whole chicken breasts, about 2 pounds


    Instructions


    1. Long, slow marinating in garlicky yogurt tenderizes, moistens and adds deep flavor, so you end up with skinless chicken that's as delicious as it is nurtrionally correct. Serve with soft pita flatbread and fresh yogurt.
    2. 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.
    3. Skin the chicken breasts, remove all visible fat and separate the halves. Bend each backward to break the bones so the pieces will lie flat. Add to the yogurt and turn so all surfaces are well-coated.
    4. 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.
    5. To cook, remove breasts from marinade and wipe off all but a thin film. Broil or gill about 6 inches from the heat for 6-8 minutes a side, or until thoroughly cooked. Meat will brown somewhat but should not char. Serve at once.
    6. by Monika
 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |