Mourgh

Mourgh Recipe - Authentic Afghan and Tajikistani Chicken Dish

Region / culture: Afghanistan, Tajikistan | Preparation time: 24 hours | Cooking time: 16 minutes | Servings: 4

Introduction

Mourgh is a delicious and flavorful dish that features marinated chicken breasts cooked to perfection. The combination of yogurt, garlic, lemon, and spices creates a tender and juicy chicken that is sure to impress your taste buds.

History

Mourgh has its origins in Persian cuisine, where marinating meat in yogurt and spices is a common cooking technique. The marinade helps to tenderize the meat and infuse it with rich flavors, making it a popular dish for special occasions and gatherings.

Ingredients

2 large cloves of garlic
0.5 tsp of salt
2 cups of plain, whole-milk yogurt
juice and pulp of 1 large lemon, 3 to 4 tbsp
0.5 tsp of cracked black pepper
2 large whole chicken breasts, about 2 lb (907 g)

How to prepare

In a wide, shallow non-reactive bowl, combine the salt and garlic. Mash them together until a paste forms.
Add the yogurt, lemon juice, and pepper to the bowl.
Remove the skin and visible fat from the chicken breasts. Separate the halves.
Bend each breast backward to break the bones, allowing the pieces to lie flat.
Add the chicken breasts to the yogurt mixture, ensuring all surfaces are well-coated.
Cover the bowl tightly and refrigerate.
Allow the chicken to marinate for at least overnight, up to a day and a half. Remember to turn the chicken occasionally.
When ready to cook, remove the chicken breasts from the marinade and wipe off any excess.
Broil or grill the chicken breasts about 6 inches from the heat for 6 to 8 minutes per side, or until thoroughly cooked. The meat should brown slightly but not char.
Serve the chicken immediately.

Variations

Add chopped fresh herbs such as mint or cilantro to the marinade for extra flavor.
Substitute chicken breasts with chicken thighs for a different texture and taste.

Cooking Tips & Tricks

Make sure to marinate the chicken for at least overnight to allow the flavors to fully develop.

- Removing the skin and excess fat from the chicken breasts will help the marinade penetrate the meat more effectively.

- Broiling or grilling the chicken breasts will give them a nice charred exterior while keeping the inside juicy and tender.

Serving Suggestions

Mourgh can be served with rice, salad, or grilled vegetables for a complete and satisfying meal.

Cooking Techniques

Marinating, broiling, and grilling are the key cooking techniques used in preparing Mourgh.

Ingredient Substitutions

Greek yogurt can be used as a substitute for plain yogurt in this recipe.

Make Ahead Tips

You can marinate the chicken in advance and store it in the refrigerator until ready to cook.

Presentation Ideas

Garnish the cooked chicken with fresh herbs, lemon wedges, and a drizzle of olive oil for an elegant presentation.

Pairing Recommendations

Mourgh pairs well with rice pilaf, naan bread, or roasted potatoes.

Storage and Reheating Instructions

Leftover Mourgh can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Mourgh contains approximately 250 calories.

Carbohydrates

Each serving of Mourgh contains approximately 5 grams of carbohydrates.

Fats

Each serving of Mourgh contains approximately 10 grams of fats.

Proteins

Each serving of Mourgh contains approximately 30 grams of proteins.

Vitamins and minerals

Mourgh is a good source of vitamin C, vitamin B6, and iron.

Alergens

Mourgh contains dairy (yogurt) and garlic.

Summary

Mourgh is a protein-rich dish that is relatively low in carbohydrates and calories. It is a good source of vitamins and minerals, making it a nutritious choice for a balanced diet.

Summary

Mourgh is a flavorful and nutritious dish that is perfect for a special dinner or gathering. With a simple marinade and easy cooking techniques, you can create a delicious meal that will impress your family and friends.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I had decided to visit my dear friend Martha, who was known for her incredible culinary skills. As soon as I walked into her kitchen, I was greeted by the most tantalizing aroma of spices and herbs.

Martha was busy at work, chopping vegetables and marinating meat for a dish she called "Mourgh." I had never heard of it before, but as soon as she described it to me, I knew I had to learn how to make it. Martha smiled and invited me to join her in the cooking process.

As we worked together, Martha shared with me the story of how she learned to make Mourgh. She had traveled to the Middle East many years ago and had fallen in love with the rich and flavorful cuisine of the region. She had spent months learning from local chefs and home cooks, soaking up their knowledge and techniques.

One day, she came across a small, hidden restaurant in a bustling market. The chef there had taken her under his wing and taught her the secret recipe for Mourgh. It was a dish that had been passed down through generations, a symbol of love and tradition.

As Martha and I cooked together, she shared with me the sacred ingredients that made Mourgh so special. The key, she said, was in the blend of spices – a combination of cumin, coriander, turmeric, and cinnamon that created a symphony of flavors.

We marinated the chicken in yogurt and spices, letting it sit for hours to absorb all the flavors. As the meat cooked on the grill, the aroma filled the kitchen, making my mouth water in anticipation.

Finally, the Mourgh was ready. Martha plated it with a side of fluffy rice and a tangy cucumber salad. We sat down to eat, savoring each bite of the tender, flavorful chicken. It was unlike anything I had ever tasted before – a perfect balance of spice, heat, and sweetness.

As we finished our meal, Martha handed me a handwritten copy of the recipe for Mourgh. She told me that it was now my turn to pass on the tradition, to share this delicious dish with my own family and friends.

And so, from that day on, Mourgh became a staple in my kitchen. I cooked it for special occasions and family gatherings, sharing the story of how I had learned the recipe from my dear friend Martha. It became a symbol of friendship and love, a reminder of the power of food to bring people together.

To this day, whenever I make Mourgh, I think of Martha and that warm summer day in her kitchen. I am grateful for the gift of her friendship and the knowledge she passed on to me. And as I sit down to enjoy a plate of tender, flavorful chicken, I am reminded of the enduring power of tradition and the joy of sharing a delicious meal with loved ones.