Recipe - Afghan Chicken

Stephen Ceideburg
2 lg Cloves garlic
One half teaspoon Salt
2 cup Plain, wholemilk yogurt
Juice and pulp of 1 large
lemon, 3 to 4 tablespoons
One half teaspoon Cracked black pepper
2 lg Whole chicken breasts, about
2 pounds

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.

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. Meat will brown somewhat but should not char.
Serve at once.

From the San Francisco Examiner, 6/2/93.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini