Mallorcan-style chicken thighs

Ingredients for 4 servings:

• 4 chicken legs (thighs and drumsticks divided, so 8 pieces)
• 300 g chorizo, sliced
• 2 onions, finely chopped
• 3 cloves garlic, finely chopped
• 400 g carrot(s), thinly sliced
• 1 can chickpeas, approx. 800 g
• ½ liter red wine, dry
• ½ liter vegetable broth, chicken broth or, if available, stock
• 100 g prunes, pitted
• 400 g tomatoes, chopped
• 1 sprig(s) rosemary or equivalent amount of dried rosemary, approx. 10 cm
• 5 sprig(s) thyme or equivalent amount of dried thyme
• salt and pepper
• Paprika powder
• oil

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 2 hours 20 minutes; Total time approx. 2 hours 55 minutes

You will need an oven-safe roasting pan. First, fry the chorizo ​​in a little oil until crispy, then remove from the pan. Season the chicken pieces with salt, pepper, and paprika, sear until hot, and then remove from the pan. Now fry the onion, garlic, and carrots for a few minutes, then add the thyme and rosemary. Deglaze the vegetables with wine and stock and bring to a boil. Stir to loosen the sediment, then add the tomatoes and prunes. Now add the fried chorizo ​​and place the chicken pieces on top of the vegetables. Cover the roasting pan and place it in a preheated oven at approximately 180°C (top/bottom heat) for two hours. After two hours, stir in the chickpeas. Return to the oven for another 20 minutes, then season with salt and pepper. Let stand for a few minutes.