Culinary Disasters

If you do not own Morimoto’s “The New Art of Japanese Cooking” I recommend you order it immediately.  This cookbook is full of many many great recipes and many great tips.  Plus hats off to a man who can be quoted as saying “I’ve purchased whole tunas that cost as much as a BMW” and then goes into great detail about the different parts of a tuna.  Besides the tuna he goes over so many great details about preparing fish, picking fish, poultry, and beef.

This recipe is one that really stood out from me and is called Angry chicken (page 138). 

The marinade for the chicken consists of:

• 1 whole chicken cut up 
• 1/2 tea black pepper
• 1/2 tea cumin
• 1/2 tea coriander
• 1/2 cardamom
• 1 tea chili powder (I used ancho chilis)
• 1/2 tea garam masala
• 1.5 cups Franks Hot Sauce
• 1 1/3 plain yogurt (I used full fat greek yogurt because I have a hatred of non-fat yogurt)
• 1/2 cup heavy cream
• 1/3 cup soy sauce

Combine all the ingredients except for the chicken in a large bowl and stir.  Remove 1 cup of the mixture and set aside in the refrigerator.  Add the chicken to the marinade.

Store the marinated chicken in the fridge overnight. 

Before you are ready to cook.  Remove the chicken from the fridge and crank the oven up to 450 degrees.  Add the chicken to an ovensafe pan and place in oven once it is preheated.  The chicken will probably take 30-40 minutes to cook in the oven.

For the sauce you will need:

• 2 cups of chicken stock
• 1 cup of reserved marinade 

While the chicken is cooking add 2 cups of chicken stock to a pan, bring to a boil, and reduce by 1/2.  Once the stock has been reduced turn off the heat, add in the reserved 1 cup of the mixture, and stir to combine.  Cover and set aside. 

Note about the sauce if you have to reheat it before serving do it slowly because boiling will cause the yogurt to seperate.

 Once the chicken is done remove it from the oven and let it rest for a good 5-10 minutes.

Serve and enjoy!

Tags: Quick, chicken, All //