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Lawang: Afghan braised chicken in turmeric & yogurt sauce

May 8, 2013 6 comments

Chicken Lawang

I really like Middle Eastern food though my experience is quite limited. Sure, hummus, falafel, chicken rice cart, Ali Baba (South SF) and Kabul Afghan Cuisine (San Carlos & Burlingame) are familiar to me but I imagine this is similar to Americans who are familiar with “Chinese” food. You know, chow mien and General Tso’s chicken. I have the Jerusalem cookbook, but I want to learn more, eat more and cook more. At some point, I want to make a field trip to Little Kabul in Fremont, too. Turkey has also been high on the destination list for a while, but the timing hasn’t worked out quite yet.

In search of a recipe for my favorite Afghan eggplant and lamb dish, I found a recipe for lawang, an Afghan dish of braised chicken in a turmeric and yogurt sauce. Joel almost always orders the lawang when we go to Kabul Afghan Cuisine and since we had Greek yogurt (it is now a permanent fixture in our fridge and a permanent substitute for sour cream unless we have guests) and extra chicken legs I didn’t use for the chicken adobo I figured this would be the perfect time to try the recipe. It is so easy and delicious–just takes a bit of patience as the onions and chicken slowly simmer into a velvety sauce. Don’t stir the yogurt in until you are ready to eat it–otherwise the yogurt will curdle. It’ll still taste good but it’ll look a little gross (I learned this when reheating later). Read more…

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Categories: food, Greek/Middle Eastern, meat Tags: ,