Apricot-Glazed Chicken with Chickpeas, Chorizo, and Spinach
By America's Test KitchenPublished on October 18, 2016
Time
30 minutes
Yield
Serves 4
Ingredients
¼ cup apricot preserves 2 teaspoons grated lemon zest Salt and pepper 4 (10- to 12-ounce) bone-in split chicken breasts, trimmed and halved crosswise1 tablespoon vegetable oil 1 (15 ounce) can chickpeas 6 ounces Spanish-style chorizo sausage, cut into ½-inch chunks1 onion, chopped1 ½ teaspoons smoked paprika 8 ounces (8 cups) baby spinach
Before You Begin
Our favorite apricot preserves are Bonne Maman, and Pastene makes our favorite canned chickpeas.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Combine preserves, lemon zest, ⅛ teaspoon salt, and 1/8 teaspoon pepper in bowl; set aside. Pat chicken dry with paper towels and season with salt and pepper.
- Heat oil in 12-inch ovensafe skillet over medium-high heat until just smoking. Cook chicken, skin side down, until lightly browned, about 4 minutes. Transfer to plate, skin side up. Off heat, combine chickpeas, chorizo, onion, paprika, ⅛ teaspoon salt, and 1/8 teaspoon pepper in now-empty skillet.
- 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. Serve.
Time
30 minutesYield
Serves 4Ingredients
¼ cup apricot preserves
2 teaspoons grated lemon zest
Salt and pepper
4 (10- to 12-ounce) bone-in split chicken breasts, trimmed and halved crosswise
1 tablespoon vegetable oil
1 (15 ounce) can chickpeas
6 ounces Spanish-style chorizo sausage, cut into ½-inch chunks
1 onion, chopped
1 ½ teaspoons smoked paprika
8 ounces (8 cups) baby spinach
Ingredients
¼ cup apricot preserves
2 teaspoons grated lemon zest
Salt and pepper
4 (10- to 12-ounce) bone-in split chicken breasts, trimmed and halved crosswise
1 tablespoon vegetable oil
1 (15 ounce) can chickpeas
6 ounces Spanish-style chorizo sausage, cut into ½-inch chunks
1 onion, chopped
1 ½ teaspoons smoked paprika
8 ounces (8 cups) baby spinach
Ingredients
¼ cup apricot preserves
2 teaspoons grated lemon zest
Salt and pepper
4 (10- to 12-ounce) bone-in split chicken breasts, trimmed and halved crosswise
1 tablespoon vegetable oil
1 (15 ounce) can chickpeas
6 ounces Spanish-style chorizo sausage, cut into ½-inch chunks
1 onion, chopped
1 ½ teaspoons smoked paprika
8 ounces (8 cups) baby spinach
Why This Recipe Works
Lemon zest and the mild spice of chorizo balance the sweetness of the apricot preserves.
Before You Begin
Our favorite apricot preserves are Bonne Maman, and Pastene makes our favorite canned chickpeas.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Combine preserves, lemon zest, ⅛ teaspoon salt, and 1/8 teaspoon pepper in bowl; set aside. Pat chicken dry with paper towels and season with salt and pepper.
- Heat oil in 12-inch ovensafe skillet over medium-high heat until just smoking. Cook chicken, skin side down, until lightly browned, about 4 minutes. Transfer to plate, skin side up. Off heat, combine chickpeas, chorizo, onion, paprika, ⅛ teaspoon salt, and 1/8 teaspoon pepper in now-empty skillet.
- 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. Serve.
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