Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 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, |
| \N \N | Crumbled |
| 2 \N | Onions, peeled quartered & |
| \N \N | Thinly sliced |
| 2 \N | Cloves garlic, finely choppd |
| 1 teaspoon | Paprika |
| 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 & |
| \N \N | Rinsed |
| 2 tablespoons | Chopped fresh parsley for |
| \N \N | Garnish |
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.