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Recipe: Chicken Thighs Fra Diavolo from Red Hen Chef Michael Friedman

An Italian classic.
Photograph by Scott Suchman.

This is an oldie but goodie from the annals of Italian cooking, updated with a modern twist. The oranges add a nice acidity, while the chilies bring some heat.

Ingredients

Serves 4 to 6

For the Fra Diavolo Marinade:

1 red bell pepper

2 red jalapeños

6 garlic cloves

½ cup extra virgin olive oil

2 tablespoons chili flakes

1 tablespoon black pepper

2 teaspoons smoked paprika

Juice and zest of 2 oranges

Instructions

In a food processor, add the bell pepper, jalapeños, garlic cloves, and oil. Blend until smooth, about 2 minutes.

Pour the mixture into a bowl and add the chili flakes, black pepper, smoked paprika, orange zest, and orange juice. Mix well with a whisk and refrigerate until needed.

For Chicken Thighs:

10 to 12 chicken thighs, skin on

2 cups fra diavolo marinade, above

Combine chicken thighs and marinade in a plastic container. Cover and carefully shake until the chicken is completely coated. Let sit at least three hours, or overnight.

Preheat oven to 400 degrees.

In an oven-proof baking dish, cook chicken for 45 minutes, until the top has a golden crust and the juices run clear when pierced.

Note: if you have a thermometer, chicken is ready at 165 degrees.

Serve with a simple salad or roasted kale with lemon.

Check out leftover tips for this recipe on Washingtonian MOM.

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