HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


the appetizer:

Morimoto, by "Iron Chef" Masaharu Morimoto, fuses Western ingredients into classic Japanese cooking with recipes like Blowfish Skin Caprese; Curry Pan; and Angry Chicken.

Cookbook

Angry Chicken

 

Angry Chicken

Makes 4 servings

 

This is one of the most popular dishes on my menu. I have a restaurant in Mumbai, so I visit India often, and here you can see how I've been influenced by one of my favorite Indian dishes: tandoori chicken. The bird is first marinated in spiced yogurt before being roasted in a very hot oven. For garnish, I make a zesty sauce from the marinade and serve the pieces of chicken with whole grilled fresh chiles. The secret ingredient here is the hot sauce, I always use Frank's, a Louisiana-based sauce with a distinct red pepper flavor, which is neither as hot nor as sharp as other brands. As a result, the marinated chicken is certainly spicy, but not incendiary. If you want more heat, I encourage you to eat the chiles. The noodle topping is dramatic, and you'll always see it at the restaurant, but at home you can consider it optional.

  • 2 chickens, 3-1/2 to 4 pounds (2 kg) each, quartered
  • Spicy Yogurt Marinade (below)
  • 2 cups Chicken Stock (see page 256 of the book)
  • 24 assorted long fresh hot green and red chile peppers
  • 2 tablespoons grape seed oil, or other vegetable oil
  • Fried Rice Noodles (below)
  • Lime wedges, for serving
Spicy Yogurt Marinade

Makes about 3-1/2 cups

  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon coriander seeds
  • 1/4 teaspoon cardamom seeds
  • 1 teaspoon chile powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon salt
  • 1-1/2 cups hot sauce, preferably Frank's
  • 1-1/3 cups plain yogurt
  • 1/2 cup heavy cream
  • 1/3 cup soy sauce

1. 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.

2. 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.

3. About 1 hour before you plan to serve the chicken, preheat the oven to 450 degrees F (230 degrees C). 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.

4. 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.

5. 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 Spicy Yogurt Marinade and cook just until heated through; do not boil, or the yogurt will separate. Keep the sauce warm.

6. As soon as the chickens are done, preheat the broiler. Toss the chiles with the oil to coat lightly and spread them out on a broiler rack or small baking sheet. Broil the chiles about 4 inches from the heat, turning them a couple of times, until they are blistered and lightly browned, about 5 minutes.

7. To serve, layer the chicken and chiles on a large platter. Pour the sauce around the chicken. Top with the Fried Rice Noodles. Serve with lime wedges to squeeze over the chicken.

 

Spicy Yogurt Marinade

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 chile powder, garam masala, and salt. Add the hot sauce, yogurt, cream, and soy sauce and whisk until smooth and well blended.

 

Fried Rice Noodles

Add vegetable oil to reach about 2 inches (5 cm) up the sides of a large saucepan or a wok. Heat the oil over high heat to 340 degrees F (170 degrees C). Separate 1 bundle of thin rice noodles (mat fun) into 2 portions. Working with one portion at a time, add the noodles to the oil. They will puff up almost immediately. Using a large wire skimmer, transfer to paper towels to drain.

 
  • from:
  • Morimoto
    The New Art of Japanese Cooking
  • by Masaharu Morimoto
  • Dorling Kindersley (DK Books) 2007
  • 272 pages, hardcover, US $40.00
  • ISBN-10: 0756631238
  • ISBN-13: 9780756631239
  • Recipe reprinted by permission.

Buy Morimoto

 

Morimoto

 
 
 
Kitchen Gypsy

 

This page created November 2007


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.