Chicken alla Diavola (Devil’s Chicken)
This chicken Diavola is a famous Roman dish that is now popular round the world. The chicken is flattened out then you rub the whole bird inside and out with crushed pepper corns, fresh red chilly and the juice of a lemon. One lemon per chicken. You can prepare the chicken ahead of time and let it marinate for a couple of hours, 3 would be better, make sure its in the fridge. It is great on the BBQ or in a really hot oven. But do not skimp on the pepper if you want it to be alla diavola “hot as the devil”
For 4 people you will need:
How to make:
Place the chicken breast-side down and, using scissors, remove the back bone. Turn the chicken breast-side up and, with the palms of your hands, flatten the the chickens, until you hear the bones crack. Place the chicken onto a large roasting tray and and rub all over with the lemon, pepper and chilly, cover and place in the fridge for 3 hours.
When you are ready to cook bring your oven to 200 C (4oo F). Or fire up the BBQ. Sprinkle the bird with salt and roast for 50/60 minutes or until cooked through and golden brown on top, don’t forget to baste with oven juices while its cooking, allow to rest at room temperature for 10/15 minutes before carving you can cover it with a sheet of tin foil .
If you are bbq-ing, place on the bbq skin side down and grill for 10 minuets basting with the marinate liquid. Turn over and do the same. Keep this up until it is cooked through about 35 to 45 minuets but please check it is cooked through every bbq cooks at a different temperature and every chicken is a slightly different size.
Award winning olive oil
A few weeks ago I was sent some Extra Virgin cold pressed olive oil from Tuscany, and OMG what a Great Olive Oil.
It is a completely different taste experience from the supermarket oil I normally buy. It has a wonderful herby aroma, Artichoke and cut grass with a slight sweet after taste.
I would not suggest you use it for everyday cooking (it’s too good for that) but for dressings and drizzles it will add depth and weight to a dish something 99% of own brand oil cannot hope to achieve.
Its not cheap but you don’t need to use a lot so it will go along way. The producers have asked me if I would like to recommend it on the blog and I said yes.
It costs about £20 per bottle plus delivery but it’s worth it. They sell it in 4 bottle lots, it’s better value to buy four bottles as the postage is cheaper but you can always get together with a friend and divide the bottles up.
If you want to order some go to the producers website they will be happy to send you the Award winning oil.
ELLEIVÆ Biologico Extra Virgin Olive Oil received GOLD award in 2018 New York International Oil Competition
Why not try it yourself?