Skillet-braised Chicken Thighs With Chickpeas Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
-JUDI M. PHELPS,
12: Bone-in chicken thighs, (3-1/2 to 4 lb) skinned and trimmed of fat
1/2 cup: White flour for dredging,
Salt & freshly ground pepper to taste,
1 1/2 tbsp: Olive oil,
2 small: Dried red chile peppers, crumbled
2: Onions, quartered and thinly sliced
2 Cloves: garlic, finely chopped
1 tsp: Paprika,
1 tsp: Dried marjoram,
2 large: Vine-ripened tomatoes, seeded & chopped
2 large: Green bell peppers, cored, seeded and thinly sliced
1 cup: Reduced-sodium chicken broth defatted,
19 ounce: Can chickpeas, drained and rinsed
2 tbsp: Fresh parsley, chopped, for garnish
Directions:
In a shallow dish, dredge chicken thighs in flour, shaking off the
excess. Season both sides with salt and pepper. In a large cast-iron
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 1/2 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 1/2 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 1/2
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
Source from luhu.jp
excess. Season both sides with salt and pepper. In a large cast-iron
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 1/2 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 1/2 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 1/2
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
Source from luhu.jp