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Chicken Chickpeas

A home-style Chicken Chickpeas made with Olive Oil, Garlic Finely Chopped, and Defatted Reduced Sodium Chicken Stock. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 1/2
• 2 clove
• 1 cup

Method (preview)

1. 1

   In a shallow dish, dredge chicken thighs in flour, shaking off

2. 2

   Excess. Season both sides with salt and pepper. In a large cast-iron

3. 3

   Or non-stick skillet, heat 1 tbsp. oil over high heat. Add chicken,

4. 4

   Partially cover the pan and cook until the chicken is nicely browned,

5. 5

   About 2 minutes per side (it will not be fully cooked).

6. 6

   Remove from The skillet and set aside.

7. 7

   Reduce heat to medium, add the remaining 1/2 Tbsp oil to the skillet.

8. 8

   Add dried chile peppers and cook until They turn dark, about 2 minutes.

9. 9

   Remove with a slotted spoon and Discard.

10. 10

    Add onions and garlic to the skillet; cook until soft and Lightly browned, 5 to 7 minutes.

11. 11

    Add paprika and marjoram and cook,

12. 12

    Stirring, for 1 minute.

13. 13

    Add tomatoes, green peppers and salt and Pepper to taste; cook for 5 minutes longer.

14. 14

    Return the chicken to The skillet, along with 1/2 cup of the chicken stock.

15. 15

    Cover and Simmer until the chicken is tender and no longer pink inside, 20

16. 16

    To 25 minutes. Add chickpeas and the remaining 1/2 cup chicken

17. 17

    Stock; simmer for 5 to 8 minutes. Blot off any fat that rises to The surface with paper towels. Taste and adjust seasonings. Garnish

18. 18

    With parsley. Makes 6 servings.