48 ea Bone-in chicken thighs, Skinned
&
trimmed of fat
2 c Flour for dredging
Salt & pepper to taste
6 T Olive oil
2 Dried red chile peppers, Crumbled
8 Onions, peeled quartered & Thinly sliced
8 Cloves garlic, finely choppd
4 t Paprika
4 t Dried marjoram
8 lg Tomatoes, seeded & chopped
8 lg Green bell peppers, cored,
Seeded & thinly sliced
4 c Defatted reduced-sodium Chicken stock
1 #10 Can chickpeas, drained & Rinsed
1/2 cup Chopped fresh parsley forGarnish
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In a shallow dish, dredge chicken thighs
in flour. Season both sides with salt and
pepper.
In a large cast-iron or non-stick skillet,
heat 4 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 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 2 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 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.
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