“This pantry-friendly, one-pot meal is inspired by Italian chicken diavolo, a chile-slicked grilled chicken dish. But it’s most similar to the Italian-American invention” fra diavolo”, a spicy, tomato sauce often served with seafood." Here, chicken thighs braise in a rich, olive-oiled mix of tomato paste, our Chilli Pepperleaf Jam, capsicum and sun-dried tomatoes. There’s no need to add extra liquid because all those ingredients give off their moisture as they cook, creating enough sauce to cook the orzo that’s added at the end. Enrich with a splash of cream to bring it all together and tame the heat, just a little. If your crushed red pepper flakes are fresh, one teaspoon will yield a medium spicy result. Feel free to adjust up or down, depending on your taste. “Inspired from a New York Times Recipe"
Serves 6 people with a robust appetite
1kg pounds boneless, skinless chicken thighs
450g jar, sliced roasted red peppers, drained
1 red, orange or yellow capsicum, chopped
8 garlic cloves, smashed and chopped
1 shallot, thinly sliced
⅓ cup tomato paste
⅓ cup chopped sun-dried tomatoes (plain or packed in oil and drained)
⅓ cup Provenance Chilli Pepperleaf Jam
¼ cup olive oil
2 teaspoons Tasmanian Pepper Salt or salt
1 teaspoon red pepper flakes, or to taste
Black pepper
¾ cup risoni
¼ cup cream
Chopped fresh herb for garnish – parsley, Italian parsley, coriander etc.
In a large (6 litre) slow cooker, combine the chicken and all other ingredients with the exception of the cream, risoni and chopped fresh herbs. Stir the ingredients well together and cook on low for 5 hours.
When the 5 hours is completed stir in the risoni and cook on low for 15 minutes more, until the risoni is plumped and just tender.
Turn off the heat and stir in the cream, if using. Coarsely shred the chicken with two forks. Garnish with the fresh herbs to serve. This dish is complete with its carb base from the risoni so nothing more is needed.