Skillet-Braised Chicken Thighs with Chickpeas

View previous topic View next topic Go down

Skillet-Braised Chicken Thighs with Chickpeas

Post by Wind-Dancer on March 30th 2009, 11:13 pm

2 cup all-purpose flour for dredging
12 bone-in chicken thighs (3 1/2 - 4 pounds), skinned and trimmed
Salt & freshly ground pepper to taste
1 1/2 tablespoons extra-virgin olive oil, divided
2 small dried red chiles, crumbled
2 onions, peeled, quartered and thinly sliced
2 cloves garlic, 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 or 19-ounce can chickpeas, rinsed
2 tablespoons chopped fresh parsley for garnish

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

_________________
Namaste
avatar
Wind-Dancer
Administrator
Administrator

Female
Number of posts : 673
Location : Arkansas
Hobbies : gardening, cooking, painting, fishing, reading
Tell us about yourself : Im half cherokee and half irish.Im very proud of my heritage. Im a rebel at heart.
Appreciation Points : 931
Registration date : 2008-10-09

View user profile

Back to top Go down

Re: Skillet-Braised Chicken Thighs with Chickpeas

Post by parrotlover100 on March 31st 2009, 11:16 am

that sounds like a good chicken dish Wind-Dancer.I m getting tired of the same old recipe all the time . thank you Very Happy

parrotlover100
Member
Member

Female
Number of posts : 455
Age : 64
Location : connecticut
Hobbies : reading
Appreciation Points : 428
Registration date : 2008-09-16

View user profile

Back to top Go down

Re: Skillet-Braised Chicken Thighs with Chickpeas

Post by Spirit-Being on March 31st 2009, 5:28 pm

I love chicken i eat it regularly i think i eat chicken more than any meat sometimes i have chicken 3 times in a week. This recipe sounds tasty wish i had all the ingredients to make it Smile Thanks may try this one day.

Many Blessings

_________________


Quantum Alchemy
avatar
Spirit-Being
Administrator
Administrator

Male
Number of posts : 2276
Age : 41
Location : Milford, Connecticut
Hobbies : Reading, Creating Things, Music, Meditating, and Being a part of Nature
Appreciation Points : 2686
Registration date : 2008-09-14

View user profile http://www.facebook.com/spiritsjourneyforum

Back to top Go down

Chicken dish.

Post by Taurus20 on March 5th 2013, 12:01 am

Wind-Dancer wrote:2 cup all-purpose flour for dredging
12 bone-in chicken thighs (3 1/2 - 4 pounds), skinned and trimmed
Salt & freshly ground pepper to taste
1 1/2 tablespoons extra-virgin olive oil, divided
2 small dried red chiles, crumbled
2 onions, peeled, quartered and thinly sliced
2 cloves garlic, 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 or 19-ounce can chickpeas, rinsed
2 tablespoons chopped fresh parsley for garnish

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

This recipe sounds good Time to Eat I'm going to try it soon! Thank You Wind Dancer Heart Pump
avatar
Taurus20
Member
Member

Female
Number of posts : 356
Age : 73
Location : Gulf Coast Florida
Hobbies : Meditation,reading, swimming,dancing and having fun .
Tell us about yourself : Looking for like minded people to connect with while on this spiritual journey.
Appreciation Points : 469
Registration date : 2013-02-16

View user profile

Back to top Go down

Re: Skillet-Braised Chicken Thighs with Chickpeas

Post by Sponsored content


Sponsored content


Back to top Go down

View previous topic View next topic Back to top


 
Permissions in this forum:
You cannot reply to topics in this forum