Skillet-Braised Chicken Thighs With Chickpeas

Name: Skillet-Braised Chicken Thighs With Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup all-purpose flour (for dredging); 3 12-4 lbs bone-in chicken thighs, skinned and trimmed; salt & freshly ground black pepper; 1 ½ tablespoons extra virgin olive oil, divided; 2 small dried red chilies, crumbled; 2 onions, peeled, quartered and thinly sliced; 2 garlic cloves, 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) can chickpeas, rinsed; 2 tablespoons chopped fresh parsley (to garnish)

Servings: persons

½ cup all-purpose flour (for dredging)
3 12-4 lbs bone-in chicken thighs, skinned and trimmed
salt & freshly ground black pepper
1 ½ tablespoons extra virgin olive oil, divided
2 small dried red chilies, crumbled
2 onions, peeled, quartered and thinly sliced
2 garlic cloves, 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) can chickpeas, rinsed
2 tablespoons chopped fresh parsley (to garnish)

1
Place flour in a shallow dish and dredge chicken thighs, shaking off excess flour.
2
Season both sides with salt and pepper.
3
Heat 1 tablespoon oil in a large cast-iron over high heat.
4
Add the chicken, partially cover the pan and cook until the chicken is nicely browned, about 2 minutes per side.
5
Transfer to a plate and set aside.
6
.
7
Reduce heat to medium and add the remaining 1 1/2 teaspoons oil to the pan.
8
Add chiles and cook until they turn dark, about 2 minutes.
9
Remove with a slotted spoon and discard.
10
Add onions and garlic to the pan; cook until soft and lightly browned, 5 to 7 minutes.
11
Add paprika and marjoram and cook, stirring, for 1 minute.
12
Add tomatoes, green peppers and salt and pepper to taste; cook for 5 minutes longer.
13
Return the chicken to the pan, along with 1/2 cup chicken broth.
14
Cover and simmer until the chicken is tender and no longer pink inside, 20 to 25 minutes
15
Add chickpeas and the remaining 1/2 cup chicken broth; simmer for 5 to 8 minutes.
16
Blot any fat that rises to the surface with paper towels.
17
Taste and adjust seasonings.
18
Garnish with parsley.

502

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: ½ cup all-purpose flour (for dredging), 3 12-4 lbs bone-in chicken thighs, skinned and trimmed, salt & freshly ground black pepper, 1 ½ tablespoons extra virgin olive oil, divided, and more.

Yes, Skillet-Braised Chicken Thighs With Chickpeas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!