2 whole breasts of chicken -- cut into 1-in cubes
1 medium onion -- sliced thick
1 tablespoon cognac or arak*
1/2 teaspoon pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
1 teaspoon salt
Instructions:
* omit for the Muslim table Kabobs of all types, sizes, and shapes
are standard in Afghan cooking for both Jews and Muslims. They are
easily assembled and probably the most basic recipes of all cooking,
stretching back to the earliest, primitive times. I saw two workman
barbecuing their lamb kabobs over a few twigs in an open field, resting
skewers on a thick branch cut from a nearby tree, and turning them
every now and then. They then wrapped a piece of Afghan bread (noni)
around the skewer and pulled off crisp brown meat. 1. Mix everything
together and marinate at room temperature for a minimum of 1 hour
or preferably in refrigerator overnight. 2. Put 4 or 5 cubes of chicken,
without onion, on each metal skewer and broil over charcoal for 10
or 15 minutes. 3. Serve hot with Afghan bread, salad, and pickles.
NOTE: My Afghan mentor related that turmeric was much used in Afghanistan
in many ways and had a great reputation for its health-giving properties.
It is reputed to cleanse the blood and a little turmeric in ones morning
milk would a provide day of good health. Recipe: "Sephardic Cooking"
by Copeland Mark
