Yield: 6 Servings
|12 eaches||Bone-in chicken thighs,|
|\N \N||Skinned & trimmed of fat|
|½ cup||Flour for dredging|
|\N \N||Salt & pepper to taste|
|1½ tablespoon||Olive oil|
|2 smalls||Dried red chile peppers,|
|2 \N||Onions, peeled quartered &|
|\N \N||Thinly sliced|
|2 \N||Cloves garlic, finely choppd|
|1 teaspoon||Dried marjoram|
|2 larges||Tomatoes, seeded & chopped|
|2 larges||Green bell peppers, cored,|
|\N \N||Seeded & thinly sliced|
|1 cup||Defatted reduced-sodium|
|\N \N||Chicken stock|
|19 ounces||Can chickpeas, drained &|
|2 tablespoons||Chopped fresh parsley for|
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 ½ 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 ½ 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 ½ 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.