Name: Red-Wine-Braised Chicken With Chorizo and Chickpeas
Cook time: 30 minutes
Total time: 45 minutes
Yield: 4 servings
Ingredients: ½ cup golden raisins; ½ teaspoon ground cumin; ½ teaspoon smoked paprika; 2 teaspoons kosher salt, divided; ¼ teaspoon cayenne pepper, plus more; 8 bone-in, skin-on chicken thighs (about 2½ pounds), trimmed; 1 teaspoon olive oil; 6 ounces dried Spanish chorizo, casing removed, halved lengthwise, sliced into ¼"-thick half-moons; 1 (15.5-ounce) can chickpeas, rinsed, drained; 1 teaspoon finely grated orange zest; 1 small onion, thinly sliced; ½ cup dry red wine; ½ cup low-sodium chicken broth; ½ teaspoon Sherry vinegar; ⅓ cup plus 1 tablespoon coarsely chopped flat-leaf parsley, divided

A pan filled with redwine braised chicken with chorizo and chickpeas with a red spoon in the pan.

Photo by Chelsea Kyle, Food Styling by Anna Stockwell

Crispy bits of chorizo, tender chickpeas, and a splash of Sherry vinegar give this simple weeknight braise a decidedly Spanish vibe and hearty bite.

Recipe notes

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