Nutrition per serving may change if servings are adjusted.
1/2 cup all-purpose flour, for dredging
12 bone-in chicken thighs, (3 1/2-4 pounds), skinned and trimmed
Salt & freshly ground pepper, to taste
1 1/2 tablespoons extra-virgin olive oil, divided
2 small dried red chiles, crumbled
2 onions, peeled, quartered and thinly sliced
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon dried marjoram
2 large vine-ripened tomatoes, seeded and chopped
2 large green bell peppers, cored, seeded and thinly sliced
1 cup reduced-sodium chicken broth, divided
1 15-ounce or 19-ounce can chickpeas, rinsed
2 tablespoons chopped fresh parsley, for garnish
Place flour in a shallow dish and dredge chicken thighs, shaking off excess flour. Season both sides with salt and pepper. Heat 1 tablespoon oil in a large cast-iron over high heat. Add the chicken, partially cover the pan and cook until the chicken is nicely browned, about 2 minutes per side. Transfer to a plate and set aside.
Reduce heat to medium and add the remaining 1 1/2 teaspoons oil to the pan. Add chiles and cook until they turn dark, about 2 minutes. Remove with a slotted spoon and discard. Add onions and garlic to the pan; 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 pan, along with 1/2 cup chicken broth. Cover and simmer until the chicken is tender and no longer pink inside, 20 to 25 minutes
Add chickpeas and the remaining 1/2 cup chicken broth; simmer for 5 to 8 minutes. Blot any fat that rises to the surface with paper towels. Taste and adjust seasonings. Garnish with parsley.
Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat on the stovetop, in the oven (350°F, covered, for 25-30 minutes) or in the microwave.
Per serving: 353 calories; 16 g fat(4 g sat); 4 g fiber;
20 g carbohydrates; 33 g protein;
20 mcg folate; 99 mg cholesterol;
3 g sugars; g added sugars; 678 IU vitamin A;
36 mg vitamin C; 42 mg calcium; 3 mg iron;
289 mg sodium; 393 mg potassium
Easy to assemble and prepare. Not quite as flavorable as I would have liked. I added some tyme and Mrs Dash. This did the trick.
Pros: Chicken was juicy and flavorful
Cons: Needed a little more spice for flavor