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Surprisingly fiery chicken from Tuscany.
Pollo alla diavola
Very few recipes from Tuscany involve chili but this is a hot exception. A marinade of tiny peperoncini, sage and lemon juice make it so fiercely hot that guests would ask the devil to take the cook. Another more prosaic explanation of the Italian name is that it the chicken is prepared over open fire, which has induced some recipes to leave out the chili all together, but I think that’s a shame.
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