Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 ea Bone-in chicken thighs, 1 ts Dried marjoram
Skinned trimmed of fat 2 lg Tomatoes, seeded chopped
1/2 c Flour for dredging 2 lg Green bell peppers, cored,
Salt pepper to taste Seeded thinly sliced
1 1/2 tb Olive oil 1 c Defatted reduced-sodium
2 sm Dried red chile peppers, Chicken stock
Crumbled 19 oz Can chickpeas, drained
2 Onions, peeled quartered Rinsed
Thinly sliced 2 tb Chopped fresh parsley for
2 Cloves garlic, finely choppd Garnish
1 ts Paprika

In a shallow dish, dredge chicken thighs in flour, shaking off excess.
Season
both sides with salt and pepper. In a large cast-iron or non-stick
skillet,
heat 1 T oil over high heat. Add chicken, partially cover the pan
and cook until the chicken is nicely browned, about 2 minutes per
side (it will not be
fully cooked). Remove from the skillet and set aside. Reduce heat to
medium, add the remaining 1/2 T oil to the skillet. Add dried chile
peppers and cook until they turn dark, about 2 minutes. Remove with a
slotted spoon and discard. Add onions and garlic to the skillet; cook
until soft lightly
browned, 5 to 7 minutes. Add paprika and marjoram and cook,
stirring, for 1
minute. Add tomatoes, green peppers and salt pepper to taste; cook
for 5 minutes longer. Return the chicken to the skillet, along with
1/2 c of the chicken stock. Cover and simmer until the chicken is
tender and no longer pink inside, 20 to 25 minutes. Add chickpeas
and the remaining 1/2 c chicken
stock; simmer for 5 to 8 minutes. Blot off any fat that rises to the
surface
with paper towels. Taste and adjust seasonings. Garnish with
parsley.

Browse by categories