Lunch: Afghani 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

Instructions

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.

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