Mourgh (Afghan Chicken) is a traditional Afghan recipe for a classic dish of chicken pieces marinated in yoghurt, lemon and black pepper that's barbecued or grilled until cooked through. The full recipe is presented here and I hope you enjoy this classic Afghan version of: Afghan Chicken (Mourgh).
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Ingredients:
2 large garlic cloves
1/2 tsp salt
500ml plain yoghurt
juice and pulp of 1 large lemon
1/2 tsp cracked black pepper
1kg chicken pieces (whole breasts and/or legs)
Method:
Mash together the salt and garlic in a mortar. Turn into a glass bowl and mix with the lemon, yoghurt and black pepper. Skin the chicken pieces and add to the marinade. Turn to coat then cover and refrigerate over night to marinate (turn a few times to ensure even coating).
The following day, remove the chicken from the marinade and wipe off any excess (but leave a thin coating). Either place on a hot barbecue or under a hot grill (broiler) and cook for about 8 minutes per side, or until nicely browned and cooked through.
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