Afghan recipe with chicken?

NO rice I'm tired of having rice.Afghan recipe with chicken?
sorry don't know any chicken ones, but got these afgan recipes





Afghan pumpkins kadu bouranee (sweet pumpkin)


Categories: Afghan Vegetables


Yield: 1 servings


2 pounds Fresh pumpkin or squash


录 cup Corn oil


Sweet Tomato Sauce:


1 teaspoon Crushed garlic


1 cup Water


陆 teaspoon Salt


陆 cup Sugar


4 ounce Tomato sauce


陆 teaspoon Ginger root, chopped fine


1 teaspoon Freshly ground coriander


Seeds


录 teaspoon Black pepper


Yogurt Sauce:


录 teaspoon Crushed garlic


录 teaspoon Salt


戮 cup Plain yogurt


Garnish:


Dry mint leaves, crushed





Peel the pumpkin and cut into 2-3'; cubes; set aside. Heat oil in a large frying pan that has a lid. Fry the pumpkins on both sides for a couple of minutes until lightly browned. Mix together ingredients for Sweet Tomato Sauce in a bowl then add to pumpkin mixture in fry pan. Cover and cook 20-25 minutes over low heat until the pumpkin is cooked and most of the liquid has evaporated. (I don't know how it's going to evaporate if the pan is covered....-B.) Mix together the ingredients for the yogurt sauce. To serve: Spread half the yogurt sauce on a plate and lay the pumpkin on top. Top with remaining yogurt and any cooking juices left over. Sprinkle with dry mint. May be served with chalow (basmati rice) and naan or pita bread





Shorba yavron (assorted vegetable soup)


Categories: Afghan


Yield: 1 servings


3 tablespoon Corn oil


2 large (1-1/2 cups) onions; chopped


陆 teaspoon Salt; or to taste


4 cup Water


2 medium Potatoes; peeled %26amp; cut into


; 1-in cubes


2 large Carrots; cut into 1-'; cubes


2 Ribs celery w/leaves; sliced


录 teaspoon Pepper


录 teaspoon Ground cinnamon


1 Egg; beaten


2 tablespoon Fresh flat-leaf parsley; chopped





There are many occasions in Jewish cooking when a pareve or neutral soup is wanted for dairy occasions or for very hot days. This is a simple soup, full of flavor, is ideal for summer dining or vegetarians any times. 1. Heat oil in a soup pan, add onions %26amp; 1/4 teaspoon of the salt, %26amp; stir-fry over moderate heat for 2 mins. (My Afghan cook believes salt will hasten frying as onions change color.) Add the water, potato, celery, remaining salt, pepper, %26amp; cinnamon %26amp; bring to a boil. 2. Simmer soup, covered, for 30 mins. When ready to serve, dribble beaten egg into pan of soup in a circular motion. Sprinkle w/parsley. Serve hot. Serves 4 to 6





Noni afghani (afghan bread)


Categories: Breads Jewish Afghan Grilled


Yield: 8 Servings


1 陆 cup Water; warm


1 pack (1/4 oz 7 grams) dry yeast


1 tablespoon Sugar


4 cup Flour


1 teaspoon Salt


录 cup Corn oil


1 Egg yolk mixed with a little water


1 tablespoon Water


1 tablespoon Black cuminseed or caraway seeds





These small oval breads are baked in a tandoor, the stove of the region -- sometimes buried in the ground as it is in India. The Afghan oven is above ground and is of rounded bricks. A wood fire is made in the bottom of the oven, a cover is placed over the oven opening and the oven is heated. The matzoh and noni doughs are shaped and then slapped onto and stuck to the inside surface of the hot bricks for fast baking. 1. Mix 1/2 cup of warm water, yeast, and sugar together and let it proof for 10 mins. When froth appears, sprinkle 1/2 ts flour on top and let it continue to proof for 5 mins more. The froth will rise quickly. 2. Put flour in a large mixing bowl and sprinkle salt over it. Make a well in middle of the flour and add oil and the yeast mixture. Stir this in and add small amounts of water until you have produced a soft, moist dough that can be handled. Knead well for 5 mins. Put dough ball back in bowl, cover w ith a towel, and let it rise for 1-1/2 hours. Punch down dough. 3. Divide dough into 8 equal parts and roll each part into a ball. Roll each ball into a oval shape 6 to 7 inches long and 1/2 inch thick. Draw tines of a fork in 3 lines along length of each noni for a decorative design. Paint each noni w/egg mixture and sprinkle over all 1/2 ts black cuminseeds. (This is traditional seed to use, but caraway seeds may be substituted if black cuminseed is unobtainable. Put noni on an ungreased cookie sheet and bake in a preheated 350 F. oven for 20 to 25 mins. The brown top will glisten





Kartoff mumulay (stuffed potato fritters)


Categories: Afghan


Yield: 1 servings


录 cup Corn oil


3 medium (1-1/2 cups) onions; chopped


1 pounds Ground beef


1 teaspoon Salt


陆 teaspoon Pepper


3 pounds Potatoes; cooked in jackets


; until soft


1 Egg; beaten


1 teaspoon Salt; or to taste


陆 teaspoon Ground cinnamon


陆 teaspoon Pepper


1 cup Matzoh meal


Oil for frying





STUFFING POTATO FRITTERS Passover is a time when the Afghan Jews must be inventive %26amp; thrifty in their cooking. In Afghanistan matzoh matzoh meal was prepared at home by pounding sheets of home-made matzoh, using a heavy brass mortar %26amp; pestle. In the United States, it is purchased in well-sealed cartons -- but my Afghan cook assured me that nothing was lost in the transfer. 1. Heat oil in a skillet %26amp; stir-fry onions over moderate heat until golden. Add beef, salt, %26amp; pepper, %26amp; stir-fry until mixture is dry %26amp; all liquid has evaporated. Cool. 2. Peel potatoes %26amp; mash them well. Mix together all fritter ingreds to prepare dough. 3. Shape 1/2 cup of potato dough into a circle in palm of hand. Place 1 generous tb stuffing in center %26amp; fold the dough over into a slightly flattened sausage shape 3-inches long, 1-inch wide, %26amp; 1-inch thick. Pan-fry in oil over moderate heat until brown on both sides. Drain on paper towels %26amp; serve warm. Makes abt 25 fritters.





Afghan kofta ( meatballs )


Categories: Appetizers


Yield: 4 Servings


1 Onion finely minced


1 Green pepper finely minced





1 lb Ground beef 1 ts Clove garlic finely minced 1/2 ts Ground coriander seed Salt and pepper to taste Knead together the beef, onion, pepper, garlic and salt and pepper. Let stand 30 minutes to blend flavors. Form into 16 oval balls. String 4 on skewers alternating with a onion quarter, green pepper quarter and cherry tomato on each skewer.Grill about 5 minutes until browned, turn and grill other side. Served with spiced brown rice and a large piece of the flat Afghan bread.





Poloni (miniature pasta squares with dairy sauce)


Categories: Afghan


Yield: 6 servings


2 cup Flour


1 Egg; beaten


录 teaspoon Salt


陆 cup (abt) water


陆 cup Cottage cheese


陆 cup Yoghurt


录 teaspoon Salt


2 Cloves garlic; put through a press


1 teaspoon Fresh mint; chopped


1 tablespoon Fresh dill; chopped


4 cup Water; lightly salted, up


; to 5





PASTA DAIRY SAUCE POLONI (Miniature Pasta Squares w/Dairy Sauce) Tish-Ah B'Av %26amp; Shavuoth are two holidays when dairy foods are preeminent %26amp; meat dishes are temporarily set aside. These pasta squares are covered w/a well-seasoned, rich dairy sauce. Poloni would also be welcome during hot summer days when cooking meat would increase the temperature in kitchen %26amp; eating it create a heaviness not conductive to comfort. Tish-Ah B'Av indicates that this fast day is celebrated on the ninth day of month of Av. This tragic holiday commemorates the destruction of First %26amp; Second Temples of Jerusalem. 1. Mix flour, egg, %26amp; salt %26amp; add just enough water to prepare a dough firm enough to be handled. Dust w/flour to reach desirable consistency. Put dough ball into a plastic bag %26amp; let it rest at room temp for 1 hour. 2. Cut dough into halves %26amp; roll each piece into a very thin pancake. (I do this w/my hand-cranked pasta machine.) Then cut pancakes into 1/2-inch squares. Set aside. 3. Mix sauce ingredients together %26amp; set aside. 4. Bring 4 to 5 cups of lightly salted water to a boil in a large pan, drop in pasta, %26amp; cook over moderate heat for abt 10 mins, or until tender but still al dente. Drain well. Serve pasta %26amp; dairy sauce separately.Afghan recipe with chicken?
Afghan Chicken Kebabs:





http://www.recipezaar.com/47751


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Afghan Chicken





Ingredients:





3 1/2 pounds chicken, cut into quarters and skin removed


2 teaspoons lime juice


2 teaspoons mashed ginger paste


2 teaspoons mashed garlic paste


3 tablespoons heavy cream


1 teaspoon ground cardamom


3 tablespoons prepared cashew nut paste


Salt and freshly ground black pepper


2 tablespoons vegetable oil





METHOD:





Wash chicken quarters and dry using a clean cloth or paper towel. Prick chicken all over with a sharp kitchen knife and place in a bowl. Mix lime juice, ginger, garlic, cream, cardamom, cashew nut paste, salt, pepper, and oil together in a medium bowl. Rub chicken all over with lime mixture. Transfer to a baking dish or large shallow bowl and marinate for 2 to 4 hours in the refrigerator.





Preheat a grill to medium. Grill chicken quarters for about 25 minutes or until fully cooked, turning pieces over halfway through cooking. Serve with rice or naans.


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Afghani Chicken with Spinach:





Yield: 4-6 servings





Ingredients:





3 lbs chicken pieces


1/3 c olive oil


3/4 lb onions diced large


4 t.s chopped garlic


2 ts turmeric


1/4 ts nutmeg


1/4 ts ground cardamom


1 ts crushed red pepper


1/2 ts cinnamon


32 oz can tomatoes, drained %26amp; chop


1 c rich chicken stock


1/3 lb fresh spinach


1/2 c yogurt


1 tb grated lemon peel


salt %26amp; pepper to taste


1/4 c pine nuts, roasted at 300 deg F for about 5 minutes





Directions:





Sear the chicken pieces in the olive oil in a cast-iron skillet or Dutch oven. Add the onions; saut茅 them for 2 1/2 minutes; then add the garlic and saut茅 it for 1 minute. Put in the turmeric, nutmeg, cardamom, crushed red pepper and cinnamon and saut茅 the mixture for 1 to 2 minutes more, being careful not to burn the onions or garlic. Add the tomatoes and chicken stock and stir.





Cover the dish and bake at 300 deg F. for about 1 hour, until the meat is tender and begins to break up. Remove the dish from the oven and add the spinach, stirring until the spinach is wilted and blended in. Allow the stew to cool slightly. Add the yogurt, lemon peel and salt to taste. Sprinkle with roasted pine nuts. Serve over rice pilaf.
From: Afghan Cooking Channel:





* 2 large Cloves garlic


* 1/2 tablespoon of Salt


* 2 cups Plain, whole-milk Yogurt


* Juice and pulp of 1 large lemon, 3-4 tablespoons


* 1/2 tablespoons cracked black pepper


* 2 large Whole chicken breasts, about 2 pounds





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.





Source: http://www.afghan-network.net/Cooking/re鈥?/a>