Red Wine–Braised Chicken With Chorizo And Chickpeas Recipe

Name: Red Wine–Braised Chicken With Chorizo And Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup golden raisins; 1/2 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 2 teaspoons kosher salt, divided; 1/4 teaspoon cayenne pepper, plus more; 8 bone-in, skin-on chicken thighs (about 2 1/2 pounds), trimmed; 1 teaspoon olive oil; 6 ounces dried Spanish chorizo, casing removed, halved lengthwise, sliced into 1/4-inch-thick half-moons; 1 (15.5-ounce) can chickpeas, rinsed, drained; 1 teaspoon finely grated orange zest; 1 small onion, thinly sliced; 1/2 cup dry red wine; 1/2 cup low-sodium chicken broth; 1/2 teaspoon Sherry vinegar; 1/3 cup plus 1 tablespoon coarsely chopped flat-leaf parsley, divided

Servings: persons

1/2 cup golden raisins
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
2 teaspoons kosher salt, divided
1/4 teaspoon cayenne pepper, plus more
8 bone-in, skin-on chicken thighs (about 2 1/2 pounds), trimmed
1 teaspoon olive oil
6 ounces dried Spanish chorizo, casing removed, halved lengthwise, sliced into 1/4-inch-thick half-moons
1 (15.5-ounce) can chickpeas, rinsed, drained
1 teaspoon finely grated orange zest
1 small onion, thinly sliced
1/2 cup dry red wine
1/2 cup low-sodium chicken broth
1/2 teaspoon Sherry vinegar
1/3 cup plus 1 tablespoon coarsely chopped flat-leaf parsley, divided

1
Place raisins in a small bowl; cover with hot water. Set aside.
2
Mix cumin, paprika, 1 1/4 tsp. salt, and 1/4 tsp. cayenne in another small bowl. Pat chicken dry and rub all over with spice mixture.
3
Heat oil in a 5-7-qt. Dutch oven or large wide saucepan over medium-high. Add chorizo and cook, stirring frequently, until crisp, 5-8 minutes.
4
Meanwhile, mix chickpeas, orange zest, remaining 3/4 tsp. salt, and a pinch of cayenne in a medium bowl.
5
Using a slotted spoon, transfer chorizo to chickpea mixture; stir to combine. Drain all but 2 Tbsp. fat from pan, then return to medium-high heat. Cook chicken, skin side down, until well-browned, 12-14 minutes. Transfer to a plate skin side up. Add onion to pan and cook, stirring occasionally, until just tender, about 3 minutes.
6
Add wine and broth. Bring to a boil, nestle chicken skin side up into onions in pan. Lower heat to medium, cover, and cook until chicken is cooked through, about 10 minutes. Meanwhile, drain raisins and stir into chorizo mixture.
7
Stir chorizo mixture and Sherry vinegar into chicken mixture. Cook, uncovered, until heated through, about 1 minute. Stir in 1/3 cup parsley, then divide among 4 plates. Top with remaining 1 Tbsp. parsley and serve.

474

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup golden raisins, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 2 teaspoons kosher salt, divided, and more.

Yes, Red Wine–Braised Chicken With Chorizo And Chickpeas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Wine–Braised Chicken With Chorizo And Chickpeas

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