Skillet-Braised Chicken Thighs with Chickpeas
This full-bodied dish hails from the Catalán region of Spain. The chicken thighs stay moist and juicy when reheated, so it is a good candidate for making ahead.
- 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.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat on the stovetop, in the oven (350Â°F, covered, for 25-30 minutes) or in the microwave.
Per serving: 356 calories; 16 g fat (4 g sat, 7 g mono); 100 mg cholesterol; 21 g carbohydrates; 33 g protein; 4 g fiber; 220 mg sodium; 362 mg potassium.
Nutrition Bonus: Vitamin C (61% daily value), Selenium (27% dv), Zinc (20% dv), Iron (18% dv), Vitamin A (14% dv).
Carbohydrate Servings: 1 1/2
Exchanges: 1 starch, 4 1/2 lean meat, 1/2 fat
More From EatingWell
Make cooking Thanksgiving dinner easier with these simple...
If hungry guests are on their way for Thanksgiving dinner,...
These healthy, flavorful Thanksgiving side dishes are...
Use wild rice in a variety of healthy side dishes, including...
One of the most iconic fall vegetables, squash is a versatile...
Sauces and relishes provide the sweet or savory flavor...
Tender, sweet and just a little nutty, Brussels sprouts add a...
Apple pie is a favorite fall dessert and pumpkin pie is an...
There's nothing more enticing than walking into the kitchen...
If you have celiac disease or are sensitive to gluten, there...
Serve one of these healthy vegetarian main dishes, and you're...
The holiday season is the perfect time to use fresh...
Winter salads can taste like a refreshing start to those...
If you’re looking for a quick and easy appetizer to make for...
Entertaining is made easy with these delicious brunch recipes...
Take the stress out of Thanksgiving with these easy, healthy...
- Ease of Preparation
- Total Time
- More than 1 hour