Skillet-braised Chicken Thighs With Chickpeas

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1/2 cup all-purpose flour (for dredging)
• 3 1/2-4 lbs bone-in chicken thighs, skinned and trimmed
• salt & freshly ground black pepper
• 1 1/2 tablespoons extra virgin olive oil, divided
• 2 small dried red chilies, crumbled
• 2 onions, peeled, quartered and thinly sliced
• 2 garlic cloves, minced
• 1 teaspoon paprika
• 1 teaspoon dried marjoram
• 2 large vine-ripened tomatoes, seeded and chopped
• 2 large green bell peppers, cored, seeded and thinly sliced
• 1 cup reduced-sodium chicken broth, divided
• 1 (15 ounce) can chickpeas, rinsed
• 2 tablespoons chopped fresh parsley (to garnish)

Recipe

• 1 place flour in a shallow dish and dredge chicken thighs, shaking off excess flour. season both sides with salt and pepper. heat 1 tablespoon oil in a large cast-iron over high heat. add the chicken, partially cover the pan and cook until the chicken is nicely browned, about 2 minutes per side. transfer to a plate and set aside.
• 2 . reduce heat to medium and add the remaining 1 1/2 teaspoons oil to the pan. add chiles and cook until they turn dark, about 2 minutes. remove with a slotted spoon and discard. add onions and garlic to the pan; 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.
• 3 return the chicken to the pan, along with 1/2 cup chicken broth. cover and simmer until the chicken is tender and no longer pink inside, 20 to 25 minutes
• 4 add chickpeas and the remaining 1/2 cup chicken broth; simmer for 5 to 8 minutes. blot any fat that rises to the surface with paper towels. taste and adjust seasonings. garnish with parsley.