- Prep time 20 minutes
- Total time 2 hours
- Portion size 4 servings
Season chicken with salt and pepper. In large skillet, heat half the oil over medium-high heat; cook chicken in 2 batches, turning once, until golden on each side, about 6 minutes. Transfer to 13- x 9-inch baking dish; sprinkle with half the spice mix.
Skim fat from skillet. Stir in wine and bring to boil, scraping up brown bits from bottom of pan using wooden spoon; pour over chicken in prepared baking dish. Set aside.
Wipe out skillet using paper towel; heat remaining oil over medium heat. Cook chorizo, onion and garlic, stirring, until onion is tender, about 4 minutes. Add red peppers; cook for 1 minute. Add tomatoes, thyme, bay leaves and remaining spice mix; bring to boil. Spoon mixture around chicken pieces in prepared baking dish.
Preheat oven to 375°F. Cover dish with foil; bake for 35 minutes. Remove foil; cook until chicken is no longer pink inside and juices run clear when pierced, 15 to 20 minutes. (Make-ahead: Can be covered and refrigerated for up to
2 days or frozen for up to 2 months.) Remove thyme sprigs and bay leaves. Drizzle lemon juice over top; sprinkle with parsley. Serve with lemon wedges.
Piri-Piri Spice Mix
In bowl, combine 1⁄4 cup paprika, 2 tbsp each smoked paprika, ground cumin and coriander, 2 tsp each garlic and onion powders, 2 tsp brown sugar, and 1 tsp each salt and pepper. Transfer to airtight jar. Makes about 3⁄4 cup.
Nutritional facts PER SERVING: about
- Iron 4 mg
- Fibre 4 g
- Sodium 1,325 mg
- Sugars 9 g
- Protein 65 g
- Calories 550
- Total fat 23 g
- Cholesterol 210 mg
- Saturated fat 6 g
- Total carbohydrate 21 g