| | -JUDI M. PHELPS |
| 12 | | Bone-in chicken thighs (3-1/2 to 4 lb) skinned and trimmed of fat |
| 1/2 | c | White flour for dredging |
| | Salt & freshly ground pepper to taste |
| 1 1/2 | tb | Olive oil |
| 2 | sm | Dried red chile peppers; crumbled |
| 2 | | Onions; quartered and thinly sliced |
| 2 | | Cloves garlic;finely chopped |
| 1 | ts | Paprika |
| 1 | ts | Dried marjoram |
| 2 | lg | Vine-ripened tomatoes; seeded & chopped |
| 2 | lg | Green bell peppers; cored, seeded and thinly sliced |
| 1 | c | Reduced-sodium chicken broth defatted |
| 19 | oz | Can chickpeas; drained and rinsed |
| 2 | tb | Fresh parsley; chopped, for garnish |
