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Statistics
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5
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23946 |
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3
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5/5.0
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| Occasion: Any |
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Total servings: 2-3 |
| Cuisine: Pakistani |
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Calories: |
| Effort: Easy |
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Pre-Prep time: 15 min |
| Best for: All |
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Preperation time: 10 min |
| How to serve: Hot |
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Afghan Chicken recipe by Nazia Nazar at PakiRecipes.com.
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.
Keywords: afgan, chicken
2 large Cloves garlic
1/2 tea sp Salt
2 c Plain, wholemilk yogurt
Juice and pulp of 1 large lemon, 3 to 4 table sp
1/2 tea sp Cracked black pepper
2 large Whole chicken breasts, about 2 pounds
Put the salt in a wide, shallow nonreactive 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 wellcoated.
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.
Serve at once.
Link to this recipe: http://www.pakirecipes.com/recipe/Afghan-Chicken
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