Which came first, the chicken or the egg? I contemplated this whilst cooking this classic of the Italian kitchen. There are several ways to do this, but all recipes for pollo all diavola have one ingredient in common - chilli. I guess the association is the fiery heat of chilli supposedly linked to the fires of hell. This got me thinking. A popular party dish back in the 50s and 60s was devilled eggs. For those of you unfamiliar with these guys, they are halved hard-boiled eggs with the yolks mixed with mayonnaise and mustard and then spooned back into the hollow of the egg. Apparently the idea of stuffing eggs can be traced back to the Roman - although the word devilled was not used until maybe the 18th century. Anyway, if the word was supposed to indicate a spicy dish, those devilled eggs sure would have disappointed Satan. Not so this chook. The chillies I used were dried fiery little Thai chillies from the garden.
POLLO ALLA DIAVOLA
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