12 bone-in chicken thighs, (3 1/2-4 pounds), skinned and trimmed
Salt & freshly ground pepper, to taste
1 1/2 tablespoon 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 o chickpeas, rinsed
2 tablespoon chopped fresh parsley, for garnish
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.
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.
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
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.
Serving: Per serving
Dietary Fiber: 4g
Saturated Fat: 4g
Monounsaturated Fat: 7g
Exchanges: 1 starch, 4 1/2 lean meat, 1/2 fat
Carbohydrate Servings: 1 1/2
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