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Recipe easy

Piri piri chicken, orange & parsley quinoa

We've coated chicken thighs in a spicy Portuguese blend of chilli and paprika, and then roasted oranges for a tangy drizzle.

We deliver all this

  • 1 1/2 tbsp oil
  • 180g cherry tomatoes
  • 1 orange
  • 1 red onion
  • 2 tsp dried oregano
  • 2 tsp piri piri seasoning
  • 2 x 150g free-range chicken thighs
  • 40g rocket
  • 80g quinoa
  • Large handful of flat-leaf parsley

Macros

542 calories • 43g carbs • 23g fat • 41g protein

Allergens:

Cuisine

European

Specials

Season

Summer

Method

1. Preheat the oven to 200C / gas mark 6.

2. Cut the onion into small chunks. Slice the orange into 8 wedges, leaving the skin on. Roughly chop the parsley.

3. In a bowl mix the piri piri seasoning and dried oregano with a pinch of sea salt and 1 tbsp oil. Place the chicken thighs in this bowl and coat evenly.

4. Place the chicken in an ovenproof dish (or on a baking tray), alongside the onion and orange wedges and drizzle with 1/2 tbsp oil. Place in the oven for 20-25 mins until the chicken is cooked through. After 10 mins of cooking, add the cherry tomatoes to the ovenproof dish and place back in the oven for the remaining cooking time.

5. Meanwhile, boil a kettle. Rinse the quinoa and add to a saucepan with 300ml boiling water and a pinch of sea salt. Simmer for 15 mins until cooked.

6. Drain the quinoa and stir through the cherry tomatoes, roasted onion, parsley and rocket. Season with black pepper.

7. Serve the chicken thighs on two warm plates, alongside the vegetable quinoa. Squeeze over the juice from the roasted orange quarters.

Recipe for two people, halve the ingredients for one person