- Servings : 7
- Prep Time : 30m
- Cook Time : 60m
- Ready In : 8m
This wrath main dish during the Seven Deadly Sins Dinner Party is actually Angry Chicken, a recipe from Morimoto’s cookbook With 1 ½ cups of Frank’s Hot Sauce and whole broiled chilies, it is screaming hot. For the dinner it was accompanied with traditional Kraft Dinner as a sloth side dish.
- 3.5 lbs. of chicken, skinned, boneless
- Spicy Yogurt Marinade (see below)
- 2 cups chicken stock
- 24 assorted long hot green and red chili peppers
- lime wedges for serving
- ½ tsp. black peppercorns
- ½ tsp. cumin seeds
- ¼ tsp. coriander seeds
- ¼ tsp. cardamom seeds
- 1 tsp. chili powder
- ½ tsp. garam masala
- ½ tsp. salt
- 1 ½ cups Frank’s Hot Sauce
- 1 1/3 cups plain yogurt
- ½ cup cream
- 1/3 cups soy sauce
To make the marinade, grind the peppercorns, cumin, coriander seeds and cardamom in a spice grinder or use a mortar and pestle. Transfer to a medium bowl. Add the chili powder, garam masala and salt. Add the hot sauce, yogurt, cream and soy sauce and whisk until smooth and well blended.
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.
About 1 hour before you plan to make the chicken, preheat the oven to 450 degrees. 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.
While the chicken is roasting, make the sauce. Boil the chicken stock in a medium saucepan over high heat until it is reduced to 1 cup. Whisk in the reserved 1 cup of Spicy Yogurt marinade and cook just until heated through. Do not boil or the yogurt will separate. Keep the sauce warm.
As soon as the chicken is done, preheat the broiler. Toss the chilies with the oil to coat lightly and spread them out on a broiler rack or small baking sheet. Broil the chilies about 4 inches from the heat, turning them a couple of times until they are blistered and lightly browned, about 5 minutes.
To serve, layer the chicken and chilies on a large platter. Pour the sauce around the chicken.
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