Today's Recipe: Pollo alla Diavola (Angel with two horns)

I like the devil. And, if it looks like an angel, even better. And that is exactly what this chicken dish is about: it looks very nice and tame -- and then you take a bite. You'll see the devil, with a big grin. Again there are many variations; this particular recipe is from Naples.

Ingredients

• 1 chicken, whole, cut into 8 pieces
• 50 ml olive oil
• 2 lemons, squeezed
• 3 red chillies, crumbled
• Handful fresh oregano or tbsp of dried oregano
• 100 ml white wine
• 4 cloves garlic, minced

Method

• In a mixing bowl prepare the marinade.
  
• Add olive oil, half the lemon juice, wine, garlic, chilli and oregano.
  
• Add the chicken and let it sit in the marinade for a couple of hours.
  
• In a heavy pan, heat some olive oil, on a high flame.
  
• Add the chicken and let it brown on all sides let's say for about 6-8 minutes.
  
• Preheat the oven at 180 degrees.
  
• Transfer the chicken in a roasting tray, cover with marinade.
  
• Roast for about 30 minutes.
  
• Serve with the juices and a drizzle of the remaining lemon juice.

Previous recipes

• Delicious Italian-style cheese and onion omelet
• Easy, cheesy zucchini carbonara pasta
• Speedy tomato-basil pasta
• Spaghetti aglio Olio e Peperoncino

Excerpted from Italian Khana, India's first Italian cookbook for the Indian kitchen, with permission from the publishers, Random House India. Ritu will also answer reader queries, so please address your questions to her in the QnA box below.