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Apricot-Glazed Chicken with Chickpeas, Chorizo and Spinach Recipe

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This recipe for Apricot-Glazed Chicken with Chickpeas, Chorizo and Spinach is from The Community Guild Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup apricot preserves
2 tsp grated lemon zest
Salt and pepper
4 (10 to 12oz) bone-in split chicken, trimmed and halved crosswise
1 Tesla oil
1 15oz can chickpeas, rinsed and drained
6 oz Spanish chorizo sausage, cut into 1/2” rounds
1 onion, chopped
11/2 tsp smoked paprika
8 cups baby spinach(8oz)
Directions:
Directions:
Adjust oven rack to middle position and heat oven to 450. Combine apricot preserves, lemon zest, 1/8 tsp salt, 1/8 tsp pepper in bowl, set aside. Pat chicken dry with paper towels and season with salt and pepper.
Heat oil in 12” oven-safe skillet over medium high heat until just smoking. Cook chicken, skin-side down, until lightly browned, about 4 minutes. Transfer to a plate, skin-side up. Sauté onion for about 4 minutes. Add chorizo and brown. Add chickpeas, paprika, 1/8 tsp salt, 1/8 tsp pepper. Sauté for 2 minutes. Return chicken to skillet, skin-side up and brush apricot mixture over chicken. Bake until chicken registers 160 degrees, about 24 minutes. Transfer chicken to carving board. Return skillet to medium-high heat, add spinach, and cook until wilted, about 2 minutes.
Slice chicken into 1” pieces and return to skillet. Stir and spoon into serving dish and serve.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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