Cook this: Kebabeh degee morgh — chicken kebab — from Parwana
'It's a favourite at our restaurants,' says Durkhanai Ayubi. 'People love the kebab'
Afghan kebabs can be either cooked over hot coals or in pots, she explains: “This one is a pot-based version of our kebabs, and it’s mixed with yogurt and really light spices of ginger, garlic and chili.”
Farida learned how to make kebabeh degee morgh as a teenager, taught by a chef visiting her family home to cook for a special occasion. Meat and poultry dishes such as this one, Durkhanai says, play a major role in Afghan cuisine.
“Those plains at the bottom of the Hindu Kush mountains are where some of the earliest settlements and agriculture happened,” says Durkhanai. “So meats like chicken, goat — we don’t include a goat recipe in the book, but it is a part of Afghan cuisine — and lamb are a really big part of Afghan food.”
KEBABEH DEGEE MORGH
2 1/4 lb (1 kg) chicken thighs and drumsticks, bones in, skin removed
2 ripe tomatoes, puréed in a blender
1 tsp coriander seeds, crushed in a spice grinder or mortar and pestle
1 tsp cumin seeds, crushed in a spice grinder or mortar and pestle
1 tsp fenugreek seeds, crushed in a spice grinder or mortar and pestle
1 tsp nigella seeds
2 tsp grated fresh ginger
2 tsp grated garlic
2 moderately hot fresh red chilies, thinly sliced
1/2 cup (4 1/2 oz/130 g) plain yogurt
1 naan flatbread
Fresh long green chili, halved lengthways, and lime wedges, to serve
Heat the oil in a large wok over high heat. When the oil is hot, carefully place the chicken in the pan and cook, turning occasionally for 10 minutes, or until golden brown. Add the tomatoes, along with 1 tablespoon salt, the crushed spices, nigella seeds, ginger, garlic, sliced chilies and yogurt. Mix to coat the chicken and combine, then reduce the heat to medium.
Cook for 15 minutes, or until the chicken is cooked through and no longer pink inside when cut and a thickened sauce has formed. Serve the chicken and sauce over naan flatbread with green chili and lime wedges.