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Sara Moulton featured Chef Dale Talde in one of her Season 3 episodes. He created a tasty dish called "Angry Chicken." I tried it in my own kitchen and Kay loved it. What other recommendation do I need?
ANGRY CHICKEN
Angry Chicken
Serves 4
Side dish: sautéed baby bok choy
Ingredients
- 1 teaspoon coriander seed
- 1 green cardamom pod
- ½ teaspoon whole black peppercorns
- 1 teaspoon fennel seed
- 3 cups Frank’s hot sauce
- 1 pound plain yogurt
- 1 tablespoon fish sauce
- 1 teaspoon garlic powder
- 1 teaspoon chicken bouillon
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 1 teaspoon paprika
- one 3 ½ pound chicken, quartered
Directions
In a medium skillet toast all the whole spices over moderate heat, shaking the pan until they are fragrant. Transfer the spices to a spice grinder and grind fine. Mix the ground spices with all the remaining ingredients except the chicken until incorporated. Reserve half the mixture for the dipping sauce and combine the remaining sauce in a bowl with the chicken. Chill for at least 24 hours and up to 5 days.
Preheat the oven to 400 F. Remove the chicken from the marinade, set it on a on a rack on a rimmed sheet tray and bake it for 40 minutes. Run it under the broiler if desired to for a few minutes to brown the chicken on the top. Let the chicken rest for about 10 -15 minutes before serving. Serve with the reserved sauce.
If your family has a taste for food with a bite, this is one that all of you will enjoy.
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