Afghan Chargah with Spiced Yogurt Sauce

Ingredients

• 1 whole chicken (about 1.5 kg / 3.3 lbs) 1 whole chicken (about 1.5 kg / 3.3 lbs)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 cup plain yogurt 1 cup plain yogurt
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon fresh cilantro, chopped 1 tablespoon fresh cilantro, chopped
• 1 tablespoon fresh mint, chopped 1 tablespoon fresh mint, chopped
• 1 tablespoon fresh lemon juice 1 tablespoon fresh lemon juice
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 20g (Saturated Fat: 5g)
• Carbohydrates: 4g (Sugars: 2g)
• Protein: 38g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the vegetable oil, lemon juice, ground cumin, ground coriander, ground turmeric, paprika, salt, and black pepper to make the marinade.
2. 2.
   Place the chicken in a large dish and rub the marinade all over, making sure to coat it evenly. Cover the dish and refrigerate for at least 4 hours or overnight for the best flavor.
3. 3.
   Preheat the oven to 200°C (400°F).
4. 4.
   Place the marinated chicken on a baking tray and roast in the preheated oven for about 1 hour and 15 minutes, or until the chicken is cooked through and the skin is crispy and golden.
5. 5.
   While the chicken is roasting, prepare the spiced yogurt sauce. In a bowl, combine the plain yogurt, minced garlic, chopped cilantro, chopped mint, fresh lemon juice, salt, and pepper. Mix well and refrigerate until ready to serve.
6. 6.
   Once the chicken is cooked, remove it from the oven and let it rest for a few minutes before carving.
7. 7.
   Serve the Chargah with the spiced yogurt sauce on the side. Garnish with additional fresh herbs if desired.

Treat your ingredients with care...

• Chicken — For the best results, choose a high-quality whole chicken. Make sure to marinate the chicken for at least 4 hours or overnight to allow the flavors to penetrate the meat.
• Yogurt — Opt for plain yogurt with a creamy texture. Greek yogurt works well in this recipe as it adds richness to the spiced yogurt sauce.
• Fresh herbs — Use fresh cilantro and mint for a vibrant and aromatic flavor. If you don't have fresh herbs, you can substitute with dried herbs, but reduce the quantity by half.

Tips & Tricks

• For an extra crispy skin, you can broil the chicken for the last 2-3 minutes of cooking.
• Serve the Chargah with naan bread or rice pilaf for a complete meal.
• If you prefer a spicier flavor, add a pinch of cayenne pepper to the marinade.
• Make sure to let the chicken rest before carving to allow the juices to redistribute and ensure a moist and tender result.
• Leftover Chargah can be refrigerated and enjoyed cold or reheated the next day.

Serving advice

Serve the Afghan Chargah as the centerpiece of a meal, accompanied by warm naan bread, rice pilaf, and a fresh salad. Drizzle the spiced yogurt sauce over the chicken or serve it on the side for dipping.

Presentation advice

Present the Chargah on a large platter, garnished with fresh herbs such as cilantro and mint. The golden and crispy skin of the chicken will be visually appealing, and the vibrant green color of the spiced yogurt sauce will provide a beautiful contrast.