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    Afghan Chicken

    List of Ingredients


    Ingredients for 6 Servings:

    2 lg Cloves garlic
    1/2 ts Salt
    2 c Plain, whole-milk yogurt
    1/2 ts Cracked black pepper
    2 lg Whole chicken breasts

    Recipe


    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.













































 

 

 


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