Name: Portuguese Piri-Piri Chicken Quarters with Lemon Rocket Salad & Chorizo-Pepper Orzo
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: International
Ingredients: 8 chicken leg quarters (about 10–12 oz / 280–340g each), patted dry; 1/3 cup olive oil, plus 2 tbsp for salad; 6 garlic cloves, finely grated or minced; 2 tbsp smoked paprika; 2 tsp dried oregano; 1 1/2 tsp ground cumin; 1–2 tsp chili flakes (to taste); 2 tsp kosher salt (or 1 1/4 tsp fine salt); 1 tsp black pepper; 1 lemon (zest + 3 tbsp juice), plus extra wedges to serve; 2 tbsp red wine vinegar (or white wine vinegar); 1 tbsp honey (optional but great for caramelisation); 1 lb (450g) orzo; 6 oz (170g) chorizo, diced (Spanish-style cured chorizo preferred); 1 large onion, finely chopped; 2 red bell peppers, diced; 2 tbsp tomato paste; 3 cups chicken stock (or water + a pinch of salt); 1/4 cup chopped flat-leaf parsley (or cilantro); 1/2 tsp salt, plus more to taste; Black pepper, to taste; 6–8 oz (170–225g) rocket (arugula); 1/2 small red onion, very thinly sliced; 1 lemon, 2 tbsp juice (plus extra if needed); 2 tbsp olive oil; 1/2 tsp salt; Black pepper, to taste

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