{"article":{"id":11664,"heading":"AFGHAN CHICKEN","author":"Someone's in the kitchen with Laden","created":"2001-10-12 16:24:37","modified":"2001-10-12 17:00:01","last_modified":"Sat, 13 Oct 2001 00:00:01","article":"

AFGHAN CHICKEN

Serves 5 People

2 large Cloves garlic

1\/2 tablespoon of Salt

2 cups Plain, whole-milk Yogurt

Juice and pulp of 1 large lemon, 3-4

tablespoons

1\/2 tablespoons cracked black pepper

2 large 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.<\/p>\n","contact":"","link":"http:\/\/www.afghan-network.net\/News\/","address":"","phone":"","parent_id":0,"mime_type":"text\/plain","summary":"I'm told this recipie serves 5 People. I can't locate the hidden message?","numcomment":0,"fileurl":"\/uploads\/","filesize":null,"article_url":"\/news\/2001\/10\/11664.php"},"attachments":[],"comments":[]}