Angry chicken and a simple cranberry sauce exemplify the complex tastes and manageable preparation of Sara Moulton's dishes. Chef Moulton's recipes are available on her website and in cookbooks based on her television shows, including "Sara's Weeknight Meals."
Prepare the marinade for angry chicken 12 hours to five days before cooking. In a medium pan, combine a green cardamom pod with 1/2 teaspoon of black peppercorns and 1 teaspoon each of coriander and fennel seeds. Shake the mixture over medium heat until aromatic. Grind the spices, and add 1 teaspoon each of garlic powder, turmeric, chicken bullion, chili powder and paprika. Stir in 3 cups of Frank's hot sauce, 1 pound plain yogurt and 1 tablespoon fish sauce, mixing until smooth.
Refrigerate a 3-1/2-pound quartered chicken and half the marinade, saving half for dipping. When ready to cook, bake the chicken on a racked sheet tray in a 400-degree preheated oven for 40 minutes. Broil at the end to brown, and rest the meat for 15 minutes before serving.
For Sara's simple cranberry sauce, stir 3/4 to 1 cup of sugar with 1/2 cup each water and orange, tangerine or clementine juice, heating to a boil. After the sugar dissolves, pour 3 cups fresh or frozen cranberries into the mix, simmering until the berries begin to burst, usually at 12 to 15 minutes. Add 1 teaspoon of grated orange rind, pull it from the heat, wait until it reaches room temperature and refrigerate. The recipe yields 2 1/2 cups of sauce.