Recipe Archives->Middle Eastern->Chicken 01

Afghan Chicken

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

Put the salt in a wide, shallow non-reactive bowl with the garlic
and mash them to a paste. Add yogurt, lemon and pepper.

Skin the chicken breasts, remove all fat and split the halves.
Break the bones so the pieces 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, turning occasionally.

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 with soft pita or Arab flatbread and fresh yogurt.

Printable version: chicken01.txt.