I hate cooking chicken, I don’t like touching it but more importantly I hate when I over cook it. Thats why I love this recipe. Braising chicken in stock is a delicious, flavorful way to keep your chicken moist through the cooking process. The roasted red peppers and chickpeas make this dish more veggies based incase you too don’t love chicken. The flavor is light but the vinegar and red pepper flakes add complexity to the dish for an added kick.
- 4-6 chicken thighs
- 2 red peppers for roasting or 1 (12 ounce) jar roasted piquillo peppers,
- 3 large garlic cloves
- 3 tablespoons extra virgin olive oil
- 2 tablespoons tomato paste
- 1/4 cup apple cider vinegar
- One 15 ounce can chickpeas
- 1 zucchini
- 1 teaspoon of red pepper flakes
- 1 cup Chicken Stock
- 1/2 cup pitted green olives, preferably castelvetrano
- A few sprigs fresh parsley
Roasting Red Pepper: For a visual tutorial watch the video above.
If you are using red peppers, cover them in a light layer of oil (I prefer grape seed) roast them over your gas stove until chard. The skin of the pepper should turn black. Steam will be building inside the pepper so don’t be alarmed by any hissing or popping. Watch carefully that they do not catch fire. Once the skin in completely chard place in a bowl and cover with plastic wrap until cooled. Once cooled wipe the chard skin off of the pepper and remove the seed from inside. You will be tempted to rise the pepper, but do not do this! You’ll loose flavor.
Step 1.
Preheat the oven to 425. Prep all the other ingredients. Drain and wash the chickpeas. Cut the zucchini into bite sized pieces. Mince the garlic. Season the chicken with salt and pepper. Slice your roasted peppers into strips.
Step 2.
Heat 2 tablespoons of the oil in a large oven safe skillet over medium-high. Brown the chicken, about 5 minutes per side. Remove the chicken to the plate and drain excess fat from skillet.
Step 3.
Add in the last tablespoon of oil to the pan and add in the garlic and the zucchini. Stir and cook until the zucchini develops some color.
Step 4.
Add in the tomato paste, roasted peppers and vinegar. Let it simmer for a few minutes.
Step 5.
Add in the chickpeas and chicken broth and bring everything to a boil.
Step 6.
Put the chicken back into the pan and place in the over for 25 minute at 425.
Step 7.
Once the chicken has cooked through top with your sliced olive and cilantro.
Enjoy 🙂
KASCHA'S KICTHEN 