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Monday, January 31, 2011

Afghan Chicken.......you won't be sorry!

Hello....Hello....

Anyone out there.....

No...I didn't think so.....my little unplanned hiatus...was longer then I planned....

And even now...half of me would rather be napping....something I have been doing a lot...

Something my body has required...or it refuses to function....

Incubating is more work then anyone knows...unless you have sat on the nest!!!

But here I sit, and must, must, MUST share a few of these recipes with you!

Our li'l family has decided...or rather, I have....that to eat healthier we need to explore other cultures and other ways of cooking......

Thank goodness!!!!  Boy have we found some simple and delicious ones!!!

AND..I have realized that often we over process, over cook and even over think our food....

but if it is good.....I will eat it!  HA!

The below recipes are from Afghanistan cuisine that I tweaked just  a little. When Mackdaddy was over in Helmand, he learned the simple goodness of their food and their hospitality....and my mouth waters just thinking of the first time he made it for our family.And it was so good I ate it today for lunch today! Along with yummy homemade pita bread (which my kiddos and hubs took for lunch today...stuffed with turkey and cheese) and yogurt dip!  Enjoy!!

YELLOW RICE with Carrots and Raisins


  • 1 lb long grain rice, preferably basmati
  • 4 fl oz olive oil
  • 2 large carrots, diced
  • 1/2 diced onion
  • 4 oz black seedless raisins
  • 2 tsp char marsala or cumin
  • 1/4 tsp saffron (optional)
  • 2 Cups Chicken Broth 
  • 1 cup water
  • salt and pepper

Directions

Dice carrots  and onions, or like I had to do...rehydrate some dried carrots from your food storage. Saute carrots and onions in  1 tsp sugar in about 1/4 cup of olive oil. Cook until they are lightly browned (not semi- burnt like mine...since I stepped over to the neighbors!). Add  raisins (I prefer golden..sweeter) to the oil and cook until they swell up. Pour in Chicken broth and water, add rice long with spices. 

Boil the rice mixture until the water comes down, just past the rice, turn to low, adjust the lid and continue to cook for about 30 minutes. (Follow the directions of the basmati rice!  Best rice ever!!)

Mourgh (Afghan Chicken)

Yield: 6 servings


Ingredients


  • 2 lg Cloves garlic
  • 1/2 ts Salt
  • 1 1/2 c Plain, whole-milk yogurt 
  • 1 c whole milk
  • Juice and pulp of 1 large lemon, 3 to 4 tablespoons
  • 1/2 ts Cracked black pepper
  • 2 lg Whole chicken breasts, about 2 pounds

Directions


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.I ended up putting ti in the oven at 350 for an hour and then placing it under the broiler for a few minutes on each side since my grill was busy meting the pita bread!  The FAM loved it...even though they were skeptical!!!



If you would like more recipes, go here and if you would like more info on why basmati rice is better for you then brown rice, visit Sara's blog.


This post has been shared onThe Healthy Home Economist, which has fabulous posts on healthy eating!

1 comment:

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