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CHICKEN
RECIPE OF THE DAY (November 10th 2006):
AFGHAN CHICKEN (MOURGH)
by Ahkmud
Ingredients: 2 large cloves garlic, 1/2 tsp. salt,
2 cup plain whole-milk yoghurt, Juice and pulp of 1
large lemon, 3-4 tbsp. juice and pulp of large lemon,
1/2 tsp. cracked black pepper, 2 large whole chicken
breasts (about 2 pounds)
Method: 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. 1. Put the salt in a
wide, shallow non-reactive bowl with the garlic and
mash them together until you have paste. 2. Add yogurt,
lemon and pepper. 3. Skin the chicken breasts, remove
all visible fat and separate the halves. 4. Bend each
backward to break the bones so the pieces win lie flat.
5. Add to the yogurt and turn so all surfaces are well-coated.
Cover the bowl tightly and refrigerate. 6. Allow to
marinate at least overnight, up to a day and a half.
Turn when you think of it. 7. 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
immediately with soft pita or Arab flatbread and fresh
yogurt. .
BON APÉTIT......
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