Angry Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 (3 1/2 to 4 pound) chickens quartered
2 cups chicken stock
24 assorted long fresh hot green and red chile peppers
2 tablespoons grapeseed oil, or other vegetable oil
Lime wedges, for serving
Spicy Yogurt Marinade:
1/2 teaspoon black peppercorns
1/2 teaspoon cumin seeds
1/4 teaspoon coriander seeds
1/4 teaspoon cardamom seeds
1 teaspoon chili powder
1/2 teaspoon garam masala
1/2 teaspoon salt
1 1/2 cups hot sauce (recommended: Frank's)
1 1/3 cups plain yogurt
1/2 cup heavy cream
1/3 cup soy sauce
Fried Rice Noodles:
Vegetable oil, for frying
1 bundle thin rice noodles (I use Mai Fun brand)
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Directions: |
Directions:Preheat the oven to 450 º F.
Trim any excess fat from the chicken. Rinse and pat dry. Place the chicken quarters in a large bowl. Measure out 1 cup of the Spicy Yogurt Marinade and reserve for the sauce; refrigerate in a small covered container.
Pour the rest of the marinade over the chicken. Turn the pieces to make sure they are all well-coated. Cover and refrigerate for at least 8 and up to 24 hours.
Remove the chicken from the marinade and arrange the pieces on 1 or 2 half-sheet pans or large baking sheets. Discard the chicken marinade.
Roast for 40 minutes, until the chicken is tender and lightly browned and the juices run clear when the thighs are pricked with the tip of a small knife. Transfer the pieces to a platter and tent with foil to keep warm. |
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