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Recipe Name: Afghan Chicken Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Poultry Comments:
Preparation Time:
Number of Servings: 6

Stephen Ceideburg
2 Cloves garlic
1/2 Teaspoon(s) Salt
2 Cup(s) Plain, whole-milk yogurt
Juice and pulp of 1 large
lemon 3 to 4 tablespoons
1/2 Teaspoon(s) Cracked black pepper
2 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
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 Gemini's MASSIVE MealMaster
collection at

Nutrition (calculated from recipe ingredients)
Calories: 48
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 1.6mg
Sodium: 256.8mg
Potassium: 218.4mg
Carbohydrates: 7g
Fiber: <1g
Sugar: 6.5g
Protein: 4.7g

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