il Devilled chicken it is a second dish typical of Italian cuisine: succulent, crunchy and very tasty. Its name is attributed to one of the spices used to coat chicken before cooking: chilli. It is a valid alternative to the Tiġieġ Cacciatoreideal to be served accompanied by the classic and indispensable Patata moħmija, but also with fresh salad or grilled seasonal vegetables or spring onions in sweet and sour sauce to dampen the spicy flavor of the dish. Light the fires and prepare this exceptional Deviled Chicken with us!

Preparazzjoni

1

Take the peppers, open them with a small knife, remove the stalk and eliminate the seeds in their entirety; continue with the dried tomatoes, opening them in half.

2

Place the clean vegetables in a saucepan full of water; bring to the boil and let them soak for half an hour.

3

After the time has elapsed, drain the vegetables and set aside, in a small bowl, about 75 ml of the broth created by soaking, filtered through a sieve.

4

Recover another bowl: pour the garlic, brown sugar, lemon juice, onion and white pepper into it.

5

Also add the dried tomatoes and chillies; add the vegetable broth, kept aside, the red wine and blend all the ingredients until a homogeneous mixture is obtained. Pour the cream obtained into a bowl, keeping a teaspoon aside.

6

Wash the chicken drumsticks under running water, then season them with salt and white pepper to taste. Place the chicken in the marinade bowl.

7

Cover the chicken drumsticks with cling film and refrigerate them for about 8 hours (turning them at least once during this time).

8

Line a baking tray with parchment paper, place the chicken drained from the marinade inside it and sprinkle it with a drizzle of extra virgin olive oil.

9

Bake the chicken in a preheated oven at 180 degrees for about 40 minutes. (During this phase it would be better to turn the chicken legs at least a couple of times, brushing them with the marinade previously kept aside).

10

Once cooked, take the pan out of the oven and garnish the Deviled Chicken with some dried tomatoes, red chillies (for a more spicy taste) and chopped parsley.

aċċessorji

• Sikkina tal-but
• Kazzola żgħira
• 2 skutelli
• collanders
• Mixer
• Juicer
• Film trasparenti
• Trej tal-ħami
• Karta li ma tagħmilx griż
• Pinzell tal-kċina

Għajnuniet u tricks

• You can accompany the Deviled Chicken with various sauces: one mayonnaise classic or flavored with Tabasco or paprika; with Mexican enchilada sauce, flavored with chilli and tomato. To make the flavor lighter and more delicate, a sweet and sour sauce prepared with lemon juice will suffice.
• Even the aromas used in this recipe can vary: from garlic to oregano, passing from rosemary to bay leaf.
• Usually a whole free-range chicken is used in the recipe, but you can also use only the thighs, breasts and wings of the animal according to your tastes: the result will be less spectacular but equally tasty.
• This recipe is also suitable for barbecue cooking, perhaps for a barbecue with friends on a summer evening: grill the chicken for 15/20 minutes, after having generously brushed it with the marinade, and voilà here is a very tasty deviled chicken to bring on the table.
• To flavor the Deviled Chicken you can use hot red pepper, cayenne pepper, ground black pepper or paprika; Also excellent is a mix of Cajun spices consisting of black and white pepper, cayenne pepper, oregano, thyme and garlic.

ħażna

Pollo alla diavola can be stored in the refrigerator għal massimu ta’ jum 1/2.

storja

The origins of Pollo alla diavola would be Roman, but according to many its invention is due to Tuscany. However, the original recipe, as we know it today, comes precisely from Kapital.

There are different theories on the origin of the name of the dish: some think that the term ‘alla diavola’ derives from the fact that the chicken is cooked in a pan over a high flame, reminiscent of hell, for others this denomination is to be attributed to the abundant use of chilli; according to some because, especially in the past, it was accompanied by salsa diable, a red sauce that is also very spicy.