Chicken Thighs with Chickpeas

Recipe originally from Spain for chicken thighs roasted, braised and finally baked with chickpeas, peppers, tomatoes and salami.

Ingredients:

Rule for 4 servings: 4 pieces larger chicken thighs 2 pcs small red bell pepper pods 1 pcs small onions 440 g canned crushed tomatoes 250 g hard salami 250 ml overnight soaked chickpeas 180 ml chicken stock 125 ml plum sauce 125 ml white wine 3 tbsp olive oil seeds of oregano salt

Procedure:

1. In a large pot, fry the washed and drained chicken thighs in hot olive oil on all sides until golden brown, then remove the thighs and drain, preferably on a paper towel
2. Chop the peeled onion finely, chop the peppers without pips into larger cubes, pour the oil over the chicken and fry
3. Add the can of tomatoes, plum sauce, chicken broth and wine, salt the mixture, stir and simmer uncovered with a lid for about 10-15 minutes
4. Put the roasted thighs back into the pot with the other ingredients, add the chickpeas, soaked the day before and drained of water, cover with a lid and simmer for about 60 minutes until the chickpeas and chicken are tender
5. Finally, spread the mixture in a baking dish with the chicken legs, surround with the sliced salami and bake in a preheated oven at 200 °C for about 8 minutes until the hard salami slices start to crisp up
6.

Note:

Recipe for plum sauce can be found here.