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.
Serves 4 to 6
The Chef Behind the Recipe
Michael Friedman, executive chef at the Red Hen in Bloomingdale, has earned accolades for his Italian-influenced cuisine; with fresh ingredients and seasonal menu options, it’s the sort of modern comfort food that families crave.
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
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.
Chef’s Leftover Tip
“Take the leftover chicken off the bone, shred into an Italian-style Cobb salad, with Gorgonzola cheese, crispy pancetta, and a zesty vinaigrette.”
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.