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Make the romesco. Char the capsicums until blackened, cover to steam, then peel the skins. Blitz with the remaining ingredients until smooth.
For the candied hazelnut gremolata, roast the hazelnuts until golden. Toss with the honey, chilli flakes, fennel seeds, flaky salt & a sprinkle of sugar, spread onto baking paper to cool, then roughly bash the hazelnuts. Mix with the parsley, chives, lemon zest, grated garlic, olive oil, salt & pepper.
For the orzo, saute shallots in the oil with a pinch of salt until softened. Add the orzo & toast for 1 minute, then gradually add the stock, letting each addition absorb, until the orzo is tender. Add the parmesan & lemon zest, salt & pepper & finish with the parsley, chives & olive oil.
Mix together the chicken marinade. Set aside
Cook the seasoned chicken skin-side down in a cold pan until the fat has rendered & the skin is deeply golden & crispy. Flip & pour in the marinade, basting continuously until the chicken is glossy, juicy & cooked through.
Serve with a lemon cheek