Red Wine-Braised Chicken With Chorizo And Chickpeas
Serves: 5
Amie Torphy
1 January 1970
Based on User reviews:
53
Spice
52
Sweetness
50
Sourness
40
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Golden Raisins1 tsp
Ground Cumin1 tsp
Paprika (smoked)2 tsps
Kosher Salt (divided)1 tsp
Olive Oil1 small
Onion (thinly sliced)1 cup
Red Wine (dry)1 tsp
Sherry VinegarDirections:
1
Place raisins in a small bowl; cover with hot water
2
Set aside
3
Mix cumin, paprika, 1 1/4 tsp
4
Salt, and 1/4 tsp
5
Cayenne in another small bowl
6
Pat chicken dry and rub all over with spice mixture
7
Heat oil in a 5–7-qt
8
Dutch oven or large wide saucepan over medium-high
9
Add chorizo and cook, stirring frequently, until crisp, 5–8 minutes
10
Meanwhile, mix chickpeas, orange zest, remaining 3/4 tsp
11
Salt, and a pinch of cayenne in a medium bowl
12
Using a slotted spoon, transfer chorizo to chickpea mixture; stir to combine
13
Drain all but 2 Tbsp
14
Fat from pan, then return to medium-high heat
15
Cook chicken, skin side down, until well-browned, 12–14 minutes
16
Transfer to a plate skin side up
17
Add onion to pan and cook, stirring occasionally, until just tender, about 3 minutes
18
Add wine and broth
19
Bring to a boil, nestle chicken skin side up into onions in pan
20
Lower heat to medium, cover, and cook until chicken is cooked through, about 10 minutes
21
Meanwhile, drain raisins and stir into chorizo mixture
22
Stir chorizo mixture and Sherry vinegar into chicken mixture
23
Cook, uncovered, until heated through, about 1 minute
24
Stir in 1/3 cup parsley, then divide among 4 plates
25
Top with remaining 1 Tbsp
26
Parsley and serve
27
Place raisins in a small bowl; cover with hot water
28
Set aside
29
Mix cumin, paprika, 1 1/4 tsp
30
Salt, and 1/4 tsp
31
Cayenne in another small bowl
32
Pat chicken dry and rub all over with spice mixture
33
Heat oil in a 5–7-qt
34
Dutch oven or large wide saucepan over medium-high
35
Add chorizo and cook, stirring frequently, until crisp, 5–8 minutes
36
Meanwhile, mix chickpeas, orange zest, remaining 3/4 tsp
37
Salt, and a pinch of cayenne in a medium bowl
38
Using a slotted spoon, transfer chorizo to chickpea mixture; stir to combine
39
Drain all but 2 Tbsp
40
Fat from pan, then return to medium-high heat
41
Cook chicken, skin side down, until well-browned, 12–14 minutes
42
Transfer to a plate skin side up
43
Add onion to pan and cook, stirring occasionally, until just tender, about 3 minutes
44
Add wine and broth
45
Bring to a boil, nestle chicken skin side up into onions in pan
46
Lower heat to medium, cover, and cook until chicken is cooked through, about 10 minutes
47
Meanwhile, drain raisins and stir into chorizo mixture
48
Stir chorizo mixture and Sherry vinegar into chicken mixture
49
Cook, uncovered, until heated through, about 1 minute
50
Stir in 1/3 cup parsley, then divide among 4 plates
51
Top with remaining 1 Tbsp
52
Parsley and serve