Afghanistan Chicken
From mark555 16 years ago
- 20 minutes to make
- Serves 4
Ever been called hinged? How about unhinged? Is hinged really good? If you were hinged would you be hinged like a door? Would you swing to the right or left? Would you swing in or out? Do you swing like a cafe door and go both in and out? Read more What about a batwing saloon door...you would go both in and out at the same time and part in the middle. Or a Dutch door your top would open and your bottom would stay closed or vice a versa. Could you be hinged like a garage door and open from the top? If you were like a trap door the floor would fall out from under you. So is it good to be hinged? Which way do you swing? Or are you unhinged and just kind of propped in place? Not the six or seven drinks propped more like the two or three propped. After all if you are talking six or seven you might be propped talking to Ralph while some one holds your hair. One of the definition of a true friend is someone that will hold your hair while you are sick. Or do you keep your hair cut short? So where are we now? you are unhinged, propped up without friends paying your respects to the porcelain god? Or as my dog thinks about it...the magic fountain that always has cold fresh water. How did we get from doors to dogs? I just don't know since I started to share a recipe. See less
Ingredients
- 2 large cloves garlic minced shopping list
- 1/2 teaspoon salt shopping list
- 2 cups plain, yogurt shopping list
- 4 tablespoons juice and pulp of 1 large lemon shopping list
- 1/2 teaspoon black pepper shopping list
- 2 large whole chicken breasts shopping list
- 1 lemon cut into wedges shopping list
How to make it
- Put the salt in a wide, shallow, non-reactive bowl.
- Add the garlic, and mash them together until you have paste.
- Add yogurt, lemon, and pepper.
- Skin the chicken breasts, remove all visible fat, and split the
- halves.
- Break the bones (by bending backward) so the pieces 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 and up to a day and a half, and turn occasionally.
- 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
The Rating
Reviewed by 10 people-
Hi Mark... I'm almost certain that you are the most unique foodie here!!! This is an excellent recipe and I have prepared chicken in a similar way. It is delicious! High 5 to an "unhinged", hilarious and witty foodie ;)
Oh, I'm right there with ...more
chacha
in New York loved it
-
Yummy chicken recipe! And it leaves me to ponder my hinged-ness...
Thanks for sharing! - Natalie
fizzle3nat
in Waterville loved it
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Oh, yeah, this is yummy. Hope I can resist drinking the yogurt sauce before I throw the chicken in it.
misslizzi
in Philadelphia loved it
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