Like many Canadians, I am trying to come to grips with how my country fared in the war in Afghanistan. I wanted to find some good in this situation, and not so much political spin.
In the old days, when Persia was still Persia, this region was renowned for its hospitality and cuisine, although it could be a rough place for travel back then as it is now. I found an old recipe for Afghan grilled chicken that I thought would give us a taste of something good to come out of that region.
The secret is in the marinade, which is based on peanut oil, and is heavy on pepper, garlic, ginger, turmeric, and molasses. Chicken, when grilled, smokes up a lot, and marinated chicken doubly so. If you try this, keep a water spritzer on hand to douse the flames coming out of the barbecue. You want to cook the chicken, not burn it.
While the marinade is powerfully savoury, the grilling seems to cook out most of the heat, leaving the chicken nicely flavoured in a caramelized glaze, and also deliciously juicy. Top the finished pieces with a dusting of sea salt and fresh cilantro. Be sure to have some napkins on hand!
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