-JUDI M. PHELPS
12 Bone-in chicken thighs (3-1/2 to 4 lb) skinned and trimmed of fat
1/2 cup White flour for dredging
Salt & freshly ground pepper to taste
1 1/2 tbsp Olive oil
2 small Dried red chile peppers, crumbled
2 Onions, quartered and thinly sliced
2 Cloves garlic, finely chopped
1 tsp Paprika
1 tsp Dried marjoram
2 large Vine-ripened tomatoes, seeded & chopped
2 large Green bell peppers, cored, seeded and thinly sliced
1 cup Reduced-sodium chicken broth defatted
19 oz Can chickpeas, drained and rinsed
2 tbsp Fresh parsley, chopped, for garnish
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In a shallow dish, dredge chicken thighs in flour, shaking off the excess. Season both sides with salt and pepper. In a large cast-iron or nonstick skillet, heat 1 tablespoon of the oil over high heat. Add the 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 the heat to medium and add the remaining 1/2 tablespoon 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 and lightly browned, 5 to 7 minutes. Add paprika and marjoram and cook, stirring, for 1 minute. Add tomatoes, green peppers and salt and pepper to taste; cook for 5 minutes longer.
Return the chicken to the skillet, along with 1/2 cup of the chicken broth. Cover and simmer until the chicken is tender and no longer pink inside, 20 to 25 minutes. Add chickpeas and the remaining 1/2 cup broth; simmer for 5 to 8 minutes. Blot off any fat that rises to the surface with paper towels. Taste and adjust seasonings. (The dish can be made up to 2 days in advance and stored, covered in the refrigerator. Reheat gently on the stovetop or in the microwave oven before serving.) Garnish with parsley. Serves 6.
Each serving provides: 291 calories, 21 g protein, 11 g fat, 28 g carbohydrate, 411 mg sodium, and 51 mg cholesterol. Source: The Eating Well New Favorites Cookbook.
Shared and MM by Judi M. Phelps jphelps@shell.portal.com or jphelps@best.com
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