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Chorizo Braised Chicken Thighs with Chickpeas
Chorizo Braised Chicken Thighs with Chickpeas

Before you jump to Chorizo Braised Chicken Thighs with Chickpeas recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.

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Cold water fish are great if you want to feel happier. Herring, trout, tuna, wild salmon, and mackerel are all rich in omega-3 fatty acids and DHA. These are two things that really help the grey matter in your brain work a lot better. It’s the truth: eating tuna fish sandwiches can really help you fight your depression.

So you see, you don’t have to turn to junk food or foods that are not good for you to feel better! Try a few of these instead!

We hope you got insight from reading it, now let’s go back to chorizo braised chicken thighs with chickpeas recipe. To cook chorizo braised chicken thighs with chickpeas you only need 16 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to cook Chorizo Braised Chicken Thighs with Chickpeas:
  1. Take 1/2 cup raisins
  2. You need 2 cans chickpeas, drained and rinsed
  3. Take 6 oz cured Spanish chorizo, diced
  4. Prepare Olive oil
  5. Provide 2-3 lbs boneless skinless chicken thighs
  6. Take 2 tsp salt
  7. Provide 1 tsp cumin
  8. Get 1 tsp paprika
  9. Use 1 tsp chipotle powder
  10. You need 1 tsp ground pepper
  11. Use 1 cup chicken stock
  12. You need 1/2 cup red wine
  13. Get 1 Tbsp frozen orange juice concentrate
  14. Get 1 package gelatin, unflavored
  15. Provide 1 onion, sliced
  16. You need 2 Tbsp parsley, chopped
Steps to make Chorizo Braised Chicken Thighs with Chickpeas:
  1. Soak the raisins in 1 cup of boiling water
  2. Combine the stock, wine, and orange in a cup and bloom the gelatin in the liquid by sprinkling it over the top.
  3. Combine the salt, cumin, paprika, chipotle, and pepper and season the chicken
  4. Add 1 Tbsp oil to a dutch oven or large pot and add the chorizo. cook over medium heat until crispy.
  5. Add the chorizo to the chick peas and reserve.
  6. Turn the heat to high, and sear the chicken thighs 3 minutes each side. I like to keep them rolled up as they come in the package.
  7. Remove the chicken and set aside.
  8. Add the onions to the pan and turn the heat down to medium.
  9. Cook the onions down being sure to scrape up the fond on the bottom of the pan. ~10 min.
  10. Add the stock mixture and bring to a simmer.
  11. Add the chicken back to the pot and simmer 10 min.
  12. Add the reserved chickpeas, chorizo and parsley to the pot and cook until heated through.

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