Makes 4 servings
Piri piri sauce is spicy, but if you prefer something milder, substitute another red bell pepper for the Fresno chiles. Cauliflower and potatoes make this an easy one dish meal, but you serve this with French fries (that’s popular at quick-service Piri Piri shops!) or even just a nice green salad. Substitute breasts or even drumettes for the chicken quarters, if you like.
- 2 Fresno chiles, stems removed
- 1 red bell pepper, roughly chopped
- 3 cloves garlic
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon red wine vinegar
- 2 tablespoons water
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1 dried bay leaf
- 1/2 teaspoon dry oregano
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 head cauliflower, cut into florets
- 1 lb 8 oz small Dutch yellow potatoes, halved
- 1 tablespoon vegetable oil
- 4 chicken leg quarters
- Preheat the oven to 375°F. In a small food processor, combine the chiles, bell pepper, garlic, orange juice, lemon juice, vinegar, water, oil, sugar, bay leaf, and oregano, and blend until smooth. Season with salt and pepper, and set aside.
- Spread the cauliflower and potatoes on a baking sheet and drizzle with the canola oil. Season with salt and pepper, then toss to coat.
- Bake until the vegetables are beginning to soften, about 15 minutes. Remove from the oven. Stir the vegetables, and then nestle the chicken in among the vegetables. Season the chicken with salt and pepper, then return to the oven.
- Bake until the vegetables and chicken are cooked through and golden brown, about 35 minutes more. Drizzle with the reserved sauce and sprinkle with parsley before serving. Serve with the remaining sauce on the side.