Afghan Chicken
 
  stephen ceideburg
2 large  cloves garlic
1/2 tsp  salt
2 cup  plain, whole-milk yogurt
  juice and pulp of 1 large lemon, 3 to 4 tablespoons
1/2 tsp  cracked black pepper
2 large  whole chicken breasts, about 2 pounds
 
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. 
 
 
-- 
(ID: 11283) Mirror: rec.food.recipes: Sun, Aug 10, 2003


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