Chickpeas are so underrated. You can add them to anything to make the dish heartier, you can make them crispy or leave them soft, they soak up tons of flavor, and they’re good for you. What’s not to love?! I’ve also become slightly obsessed with chorizo lately, and when it’s in a dish, I’ve been known to dig around to find all the chorizo bits to eat first. So this dish is speaking my love language. It’s easy, quick, and definitely hearty. Side note: don’t skip on the raisins, even if you hate them like me. They are necessary here.
TIMING: 30-45 minutes
- 1/2 cup raisins
- 1 teaspoon ground cumin
- 3/4 teaspoon smoked paprika
- 2 teaspoons kosher salt + 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper + pinch cayenne pepper
- Ground black pepper
- 8 bone-in, skin-on chicken thighs (about 2 1/2 pounds or so)
- 8 ounces dried chorizo (half lengthwise, remove the casings, and cut into 1/4 inch thick half-moons)
- 1 15 1/2 ounce can of chickpeas (garbanzo beans), drained
- 2 teaspoons orange zest
- 1/4 cup orange juice
- 1 small onion, thinly sliced
- 5 cloves of garlic, peeled and smashed
- 3/4 cup dry red wine
- 3/4 cup low-sodium chicken broth
- 1/4 cup Sherry or red-wine vinegar
- 1/2 cup coarsely chopped parsley
- Olive Oil
Pour enough hot water over the raisins to cover – let steep and get nice and soft.
Mix cumin, smoked paprika, 2 teaspoons of kosher salt, 1/4 teaspoon cayenne pepper, and a good pinch of black pepper in a small bowl. Pat the chicken thighs really good and dry and rub the spice mixture all over. Set aside and let that chicken soak in all that good rub-a-dub.
Mix the chickpeas, orange zest, remaining salt, remaining cayenne pepper, and another crank of black pepper.
Heat oil in a large Dutch Oven or large deep skillet over medium-high heat. Add your chorizo and cook for about 8 minutes, or until good and crispy. Remove the chorizo from the pan with a slotted spoon and add to the chickpea mixture. Stir it all up. Drain all but 2 tablespoons or so of the fat from the pan and discard.
Return pan to the stove on the same heat level. Cook the chicken, skin side down, until really well-browned, about 10-12 minutes. Try not to move the chicken while it’s browning – you’ll see the sides start to get golden and you’ll know they’re done. Transfer the chicken to a plate, skin side up. Add the onion to the pan and cook until lightly brown and soft, about 4 minutes or so.
Add the wine, broth, orange juice, and garlic to the pot. Bring to a boil and squeeze all that chicken in there (skin side up of course). Lower the heat to medium, cover, and cook (don’t open it up at all you sneak!) for about 10-12 minutes. If you’re nervous, use a meat thermometer and make sure it reads 165 degrees in the middle of the chicken.
Drain the raisins and add them into the chorizo mixture bowl. Stir the chorizo mixture and the vinegar into the chicken mixture. Cook, uncovered, about 1 minute to heat and cook off some of the vinegar. Taste, taste, taste. Add any additional seasoning you want. Stir in the parsley and serve! Great for leftovers FYI!