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Composition for Chorizo Braised Chicken Thighs with Chickpeas:

1. Need 1/2 cup - raisins
2. Prepare 2 cans of chickpeas, drained and rinsed
3. You need 6 oz cured Spanish chorizo, diced
4. Provide - Olive oil
5. Provide 2-3 lbs for boneless skinless chicken thighs
6. Make ready 2 tsp for salt
7. Give 1 tsp cumin
8. Get 1 tsp paprika
9. You need 1 tsp chipotle powder
10. You need 1 tsp - ground pepper
11. Require 1 cup for chicken stock
12. Need 1/2 cup red wine
13. Need 1 Tbsp frozen orange juice concentrate
14. Prepare 1 package of gelatin, unflavored
15. Provide 1 onion, sliced
16. Require 2 Tbsp parsley, chopped

Chorizo Braised Chicken Thighs with Chickpeas steps:

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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