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Afghan Chicken

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Comments 3
Rating 5/5.0
 
Occasion: Any   Total servings: 2-3
Cuisine: Pakistani   Calories:
Effort: Easy   Pre-Prep time: 15 min
Best for: All   Preperation time: 10 min
How to serve: Hot    

Afghan Chicken recipe by Nazia Nazar at DesiRecipes.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

Ingredients
2 large Cloves garlicClick to find more about garlic
1/2 tea sp SaltClick to find more about Salt
2 c Plain, wholemilk yogurt
Juice and pulp of 1 large lemon, 3 to 4 table sp
1/2 tea sp Cracked black pepperClick to find more about black pepper
2 large Whole chickenClick to find more about chicken breasts, about 2 pounds


Preparation
Put the saltClick to find more about salt in a wide, shallow nonreactive bowl with the garlicClick to find more about garlic and mash them
together until you have paste.
Add yogurt, lemon and pepper.
Skin the chickenClick to find more about 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.



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There are 5 comment(s) for this recipe.
by SumeraNawed (Jr. Admin) 5/5 Stars
Yes, boneless chicken would work fine.

Tue Apr 08, 2014

by Anonymous No Rating
Does this recipe work with boneless chicken breasts?

Mon Apr 07, 2014

by Anonymous No Rating
i try and it is so very good

Tue Dec 27, 2011

by hum3057 No Rating
i will try this recipe then i can give comments

Wed Feb 09, 2011

by abrarhussain_73 No Rating
seems tasty

Mon Sep 27, 2010


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