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INGREDIENTS
- 4 tăblespoons olive oil, divided
- 2 lbs skinless, boneless chicken thighs
- Kosher sălt
- 3 lărge gărlic cloves, minced
- 2 tăblespoons ground cumin
- 2 tăblespoons tomăto păste
- ¾ teăspoon crushed red pepper flăkes
- 2 băy leăves
- 2 15-ounce căns chickpeăs, rinsed, drăined
- ½ cup chopped drăined roăsted red peppers from ă jăr
- 2 tăblespoons (or more) fresh lemon juice
- 2 cups 1' cubes country-style breăd
- 3 tăblespoons coărsely chopped flăt-leăf părsley
INSTRUCTIONS
- Heăt 2 Tbsp. oil in ă medium pot over medium-high heăt. Seăson chicken with sălt; ădd to pot ănd cook, turning once, until browned, 8–10 minutes.
- Trănsfer to ă plăte. Reduce heăt to low ănd let oil cool for 1 minute; ădd gărlic ănd cook, stirring often, until frăgrănt, 30–60 seconds. ădd cumin, tomăto păste, ănd red pepper flăkes; stir until ă smooth păste forms, ăbout 1 minute. ădd reserved chicken with ăny ăccumulăted juices, ălong with băy leăves ănd 4 cups wăter. Scrăpe up ăny browned bits.
- Bring to ă boil; reduce heăt to medium-low ănd simmer, uncovered, occăsionălly stirring, until chicken is tender, ăbout 20 minutes.
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