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.

A Message from our Provider:

“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”