Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 ea Bone-in chicken thighs,
Skinned trimmed of fat
1/2 c Flour for dredging
Salt pepper to taste
1 1/2 tb Olive oil
2 sm Dried red chile peppers,
Crumbled
2 Onions, peeled quartered
Thinly sliced
2 Cloves garlic, finely choppd
1 ts Paprika
1 ts Dried marjoram
2 lg Tomatoes, seeded chopped
2 lg Green bell peppers, cored,
Seeded thinly sliced
1 c Defatted reduced-sodium
Chicken stock
19 oz Can chickpeas, drained
Rinsed
2 tb Chopped fresh parsley for
Garnish

In a shallow dish, dredge chicken thighs in flour, shaking off excess.
Season both sides with salt and pepper. In a large cast-iron or
non-stick skillet, heat 1 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
1/2 T 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 1/2 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 1/2 c 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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