Mourgh – (Afghan Chicken)

One more recipe from my last post on “A taste of war”

Mourgh – (Afghan Chicken)

The key here is to slowly marinate the chicken in yogurt and garlic overnight. For four people Working Time: 90 minutes

  • 2 Cloves garlic, peeled and chopped
  • ½ tea spoon of salt
  • 2 Cups of plain yogurt
  • Juice and pulp of 1 large lemon
  • ½ tea spoon of course, cracked black pepper
  • 4 individual chicken breasts, skinned and deboned

Serve with fresh warmed pita bread and fresh yogurt


  • In large ceramic blow combine the salt and garlic and mix well. Then add lemon and pepper.
  • Add the chicken and the yogurt and mix well. Make sure the whole chicken is covered.
  • Marinate in a sealed bowl overnight in the refrigerator
  • When ready to serve, remove the chicken from the marinade and discard the marinade.
  • Grill or broil the chicken for about 9-10 minutes
  • Serve with fresh yogurt and pita bread