Recipe - Skillet-Braised Chicken Thighs With Chickpeas

JUDI M. PHELPS
12 Bonein chicken thighs
(3One half to 4 lb) skinned
and trimmed of fat
One half cup White flour for dredging
Salt & freshly ground pepper
to taste
1 One half tablespoon Olive oil
2 small Dried red chile peppers;
crumbled
2 Onions; quartered and thinly
cut or sliced up
2 Cloves garlic;finely chopped
1 teaspoon Paprika
1 teaspoon Dried marjoram
2 lg Vineripened tomatoes;
seeded & chopped
2 lg Green bell peppers; cored,
seeded and thinly cut or sliced up
1 cup Reducedsodium chicken broth
defatted
19 ounce Can chickpeas; drained and
rinsed
2 tablespoon Fresh parsley; chopped, for
garnish

In a shallow dish, dredge chicken thighs in flour, shaking off the excess.
Season both sides with salt and pepper. In a large castiron 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 One half 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 One half 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 One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini