Angry Chicken !

 

Ingredients

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

Preparation steps

• 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 serve the chicken, preheat the oven to 450°F (230°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.
• 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 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 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.
• 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.

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