INGREDIENTS

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