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Skillet-Braised Chicken Thighs with Chickpeas

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  1 Hour 10 Minutes
  6 servings
This full-bodied dish hails from the Catalán region of Spain. The chicken thighs stay moist and juicy when reheated, so it is a good candidate for making ahead.

Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat on the stovetop, in the oven (350°F, covered, for 25-30 minutes) or in the microwave.
RECIPE INGREDIENTS
1/2 cup  all-purpose flour for dredging
12   bone-in chicken thighs (3 1/2-4 pounds), skinned and trimmed
salt & freshly ground pepper to taste
1 1/2 tablespoons  extra-virgin olive oil, divided
2   small dried red chiles, crumbled
2   onions, peeled, quartered and thinly sliced
2 cloves  garlic, 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 or 19-ounce can  chickpeas, rinsed
2 tablespoons  chopped fresh parsley for garnish
DIRECTIONS
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.


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.


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


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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   6 servings
Calories: 356
Fat. Total: 16g
Protein: 33g
Carbohydrates, Total: 21g
Fat, Saturated: 4g
Fiber: 4g
Cholesterol: 100mg
Sodium: 220mg
% Cal. from Fat: 40%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Daryl, CA Reviewed: 03/01/2010
Been making this for years! It's a monthly staple!
First tried this when we 1st read about it in the '96 EatingWell issue. Very easy and can be a hot or mild as you wish. Great on a chilly winter's night! Bold enough to stand up to a big Zin or soft enough to handle a Pinot Noir.
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