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To make Afghan chicken for 6 you will need
Ingredients
| 2 | large | Cloves garlic | | 1/2 | teaspoons | Salt | | 16 | fl oz | Plain, whole-milk yogurt | | | Juice and pulp of 1 large lemon, 3 to 4 tablespoons | | 1/2 | teaspoons | Cracked black pepper | | 2 | large | skinless, boneless chicken breasts, about 2 pounds |
Instructions
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.
Add the chicken breast 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 occasionaly.
To cook, remove breasts from marinade and wipe off all but a thin film.
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 the afghan chicken with soft pita or Arab flatbread and fresh yogurt.
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Tue 22 Jan 2008
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