| Afghan Chicken
2 large Cloves garlic
1/2 teaspoon of salt
2 cups of plain, whole-milk yogurt
Juice and pulp of 1 large lemon
1/2 teaspoon of cracked black pepper
2 large Whole chicken breasts |
|
Long, slow marinating in garlicky yogurt tenderizes, moistens and adds deep flavor, so you end up with skinless grilled chicken thats as delicious as it is nutritionally correct. 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. 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 well-coated. 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 Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
|
