12    Bone-in chicken thighs,
Skinned & trimmed of fat
1/2 c  Flour for dredging
Salt & pepper to taste
1 1/2 tb Olive oil
2 sm Dried red chile peppers,
Crumbled
2    Onions, peeled quartered &
Thinly sliced
2    Cloves garlic, finely choppd
1 ts Paprika
1 ts Dried marjoram
2 lg Tomatoes, seeded & chopped
2 lg Green bell peppers, cored,
Seeded & thinly sliced
1 c  Defatted reduced-sodium
Chicken stock
19 oz Can chickpeas, drained &
Rinsed
2 tb Chopped fresh parsley for
Garnish

In a shallow dish, dredge chicken thighs in flour, shaking off excess.
Season both sides with salt and pepper. In a large cast-iron or non-stick
skillet, heat 1 T oil over high heat. Add 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
heat to medium, add the remaining 1/2 T 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 & lightly browned, 5 to 7 minutes. Add paprika and marjoram and cook,
stirring, for 1 minute. Add tomatoes, green peppers and salt & pepper to
taste; cook for 5 minutes longer. Return the chicken to the skillet, along
with 1/2 c of the chicken stock. Cover and simmer until the chicken is
tender and no longer pink inside, 20 to 25 minutes. Add chickpeas and the
remaining 1/2 c chicken stock; simmer for 5 to 8 minutes. Blot off any fat
that rises to the surface with paper towels. Taste and adjust seasonings.
Garnish with parsley.