Spanish Style Braised Chicken with Spanish Chorizo
Spanish Style Braised Chicken with Spanish Chorizo is a combination of chicken pieces nestled into a lovely curry and saffron-infused sauce complemented with sweet golden raisins, garbanzo beans, spicy Spanish Chorizo.
Ingredients
- ½ cup golden raisins
- 1 ½ teaspoons kosher salt divided
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 4 bone-in chicken thighs skin removed and fat trimmed
- 4 bone-in chicken legs skin removed and fat trimmed
- 1 teaspoon olive oil or as needed
- 6 ounces dry-cured Spanish chorizo cut in half lengthwise, then sliced into ¼ inch slices
- 1 15.5 ounce can chickpeas (garbanzo beans), drained and rinsed
- 1 teaspoon grated orange zest
- 1 small onion cut in half lengthwise root to stem, then thinly sliced (about 1 cup)
- ½ cup dry red wine a Rioja works well here
- ½ cup low-sodium chicken stock
- Large pinch Spanish saffron put into the wine to allow it to bloom
- 1 teaspoon curry powder
- ¼ teaspoon cayenne pepper
- 1 teaspoon Sherry vinegar
- ¼ cup chopped fresh parsley plus some for garnish
- ¼ cup dry roasted salted shelled pistachios
Instructions
- In a small bowl cover the raisins with hot water and set aside.
- Mix together with the cumin, smoked paprika, and 1 teaspoon salt. Rub well over both sides of the chicken pieces. Set-aside.
- In a medium bowl mix together the chickpeas, orange zest and ½ teaspoon of salt.
- Heat the oil over medium heat in a large Dutch oven or skillet; add the chorizo and cook, stirring, until beginning to crisp about 5 minutes. Remove with a slotted spoon and add them to the chickpeas. Stir to combine.
- Add (or remove) oil from the pan until you have about 2 tablespoons fat, then add the chicken pieces cooking them for about 10 minutes, turning as needed, until browned. Add the onion to the pan and cook until tender, about 3-4 minutes. Stir in the wine, chicken stock, saffron, curry powder, and cayenne. Lower the heat to simmer, cover and cook for about 15 minutes, or until the chicken is cooked through.
- Drain the raisins and add to the chicken along with the chickpea/chorizo mixture. Stir in the Sherry vinegar. Simmer for 3 - 4 minutes then stir in ¼ cup parsley. Divide chicken between 4 warm bowls, top with toasted pistachios and additional chopped parsley, if desired.
Nutrition
Serving: 1gSodium: 1423mgSugar: 16gFiber: 7gCholesterol: 107mgCalories: 607kcalPolyunsaturated Fat: 14gSaturated Fat: 7gFat: 29gProtein: 37gCarbohydrates: 48g
Tried this recipe?Let us know how it was!