This hearty skillet dish combines succulent bone-in chicken thighs with earthy chickpeas in a rich, aromatic tomato and pepper sauce. Infused with paprika, marjoram, and a hint of dried chile heat, the flavors meld beautifully during a gentle simmer. The chicken becomes fall-off-the-bone tender while the chickpeas soak up the savory juices. It is a comforting, protein-packed main course perfect for weeknight dinners or casual gatherings.
Skillet-Braised Chicken Thighs With Chickpeas
Description
This hearty skillet dish combines succulent bone-in chicken thighs with earthy chickpeas in a rich, aromatic tomato and pepper sauce. Infused with paprika, marjoram, and a hint of dried chile heat, the flavors meld beautifully during a gentle simmer. The chicken becomes fall-off-the-bone tender while the chickpeas soak up the savory juices. It is a comforting, protein-packed main course perfect for weeknight dinners or casual gatherings.Ingredients
Directions
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In a shallow dish, dredge chicken thighs in flour, shaking off the excess.
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Season both sides of the chicken with salt and pepper.
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In a large cast-iron or nonstick skillet, heat 1 tablespoon of the olive oil over high heat.
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Add the chicken thighs to the skillet, cover partially, and cook until nicely browned on both sides, about 2 minutes per side.
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Remove the chicken from the skillet and set aside on a plate.
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Reduce the heat to medium and add the remaining 1/2 tablespoon of oil to the skillet.
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Add the crumbled dried chile peppers and cook until they turn dark, about 2 minutes.
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Remove the chile peppers with a slotted spoon and discard them.
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Add the sliced onions and chopped garlic to the skillet; cook until soft and lightly browned, 5 to 7 minutes.
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Add the paprika and marjoram, stirring constantly for 1 minute to release their aromas.
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Add the chopped tomatoes, sliced green peppers, and additional salt and pepper to taste; cook for 5 minutes longer.
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Return the chicken thighs to the skillet, nestling them into the vegetable mixture, and add 1/2 cup of the chicken broth.
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Cover the skillet and simmer until the chicken is tender and no longer pink inside, 20 to 25 minutes.
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Add the drained chickpeas and the remaining 1/2 cup of chicken broth; simmer uncovered for 5 to 8 minutes to allow flavors to meld.
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Blot off any excess fat that rises to the surface with paper towels.
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Taste the sauce and adjust seasonings with salt and pepper if needed.
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Garnish with fresh chopped parsley before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 418.0kcal
- % Daily Value *
- Total Fat 20.0g31%
- Saturated Fat 5.4g27%
- Cholesterol 160.0mg54%
- Sodium 152.0mg7%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 52.0g104%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make Ahead: This dish can be made up to 2 days in advance. Store covered in the refrigerator. Reheat gently on the stovetop over low heat or in the microwave before serving.
Ingredient Substitutions: You can use boneless skinless chicken thighs for a quicker cooking time, but reduce the simmering time to 10-12 minutes to prevent drying out.
Serving Suggestion: Serve over fluffy white rice, couscous, or with crusty bread to soak up the delicious sauce.
