| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Poultry | 6 | Servings | |
INGREDIENTS
| 12 | Bone-in chicken thighs | |
| Skinned & trimmed of fat | ||
| 1/2 | c | Flour for dredging |
| Salt & pepper to taste | ||
| 1 1/2 | T | Olive oil |
| 2 | Dried red chile peppers | |
| Crumbled | ||
| 2 | Onions, peeled quartered & | |
| Thinly sliced | ||
| 2 | Cloves garlic, finely choppd | |
| 1 | t | Paprika |
| 1 | t | Dried marjoram |
| 2 | Tomatoes, seeded & chopped | |
| 2 | Green bell peppers, cored | |
| Seeded & thinly sliced | ||
| 1 | c | Defatted reduced-sodium |
| Chicken stock | ||
| 19 | oz | Can chickpeas, drained & |
| Rinsed | ||
| 2 | T | Chopped fresh parsley for |
| Garnish |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 339
Calories From Fat: 89
Total Fat: 10.1g
Cholesterol: 114.5mg
Sodium: 469.7mg
Potassium: 748.4mg
Carbohydrates: 29.2g
Fiber: 6.3g
Sugar: 4.4g
Protein: 33g