Skillet-braised chicken thighs with chickpeas

6 Servings

Ingredients

Quantity Ingredient
-JUDI M. PHELPS
12 Bone-in chicken thighs (3-1/2 to 4 lb) skinned and trimmed of fat
½ cup White flour for dredging
Salt & freshly ground pepper to taste
1½ tablespoon Olive oil
2 smalls Dried red chile peppers; crumbled
2 Onions; quartered and thinly sliced
2 Cloves garlic;finely chopped
1 teaspoon Paprika
1 teaspoon Dried marjoram
2 larges Vine-ripened tomatoes; seeded & chopped
2 larges Green bell peppers; cored, seeded and thinly sliced
1 cup Reduced-sodium chicken broth defatted
19 ounces Can chickpeas; drained and rinsed
2 tablespoons Fresh parsley; chopped, for garnish

Directions

In a shallow dish, dredge chicken thighs in flour, shaking off the excess. Season both sides with salt and pepper. In a large cast-iron or nonstick skillet, heat 1 tablespoon of the oil over high heat. Add the 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 the heat to medium and add the remaining ½ tablespoon 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 and lightly browned, 5 to 7 minutes. Add paprika and marjoram and cook, stirring, for 1 minute.

Add tomatoes, green peppers and salt and pepper to taste; cook for 5 minutes longer.

Return the chicken to the skillet, along with ½ cup of the chicken broth. Cover and simmer until the chicken is tender and no longer pink inside, 20 to 25 minutes. Add chickpeas and the remaining ½ cup broth; simmer for 5 to 8 minutes. Blot off any fat that rises to the surface with paper towels. Taste and adjust seasonings. (The dish can be made up to 2 days in advance and stored, covered in the refrigerator. Reheat gently on the stovetop or in the microwave oven before serving.) Garnish with parsley. Serves 6.

Each serving provides: 291 calories, 21 g protein, 11 g fat, 28 g carbohydrate, 411 mg sodium, and 51 mg cholesterol. Source: The Eating Well New Favorites Cookbook.

Shared and MM by Judi M. Phelps jphelps@... or jphelps@...

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