There is a recipe in Penelope Casas's Delicioso! that requires whole garlic cloves to be fried in the same olive oil as chicken pieces. I've cooked the recipe twice, but although the technique confers strong flavor to the chicken, I'm worried about the health effects.
Although not eaten, the garlic pieces end up charred and I assume they react chemically with the oil in which the chicken is cooked. Is garlic ever shallow fried in any traditional cuisine, or is this an aberration? Should I worry about carcinogens, etc.?