Apricot Glazed Chicken with Chickpeas, Chorizo and Spinach

By lorik

Our favorite apricot preserves are Bonne Maman, and Pastene makes our favorite canned chickpeas.

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 1/2-inch chunks
• 1 onion, chopped
• 1 ½ teaspoons smoked paprika
• 8 ounces (8 cups) baby spinach

Details

Servings 4
Preparation time 20mins
Cooking time 45mins
Adapted from

Preparation

Step 1

1. 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.

2. 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.

3. 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.