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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: 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.
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