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Skillet-Braised Chicken Thighs with Chickpeas

September/October 1994, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 2.9 (8 votes)

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.


Skillet-Braised Chicken Thighs with Chickpeas Recipe

Makes: 6 servings

Active Time:

Total Time:

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. 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
  4. 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 (350°F, covered, for 25-30 minutes) or in the microwave.

Nutrition

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


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