Ever been to Spain?

This full-bodied dish hails from the Catalán region of Spain. The chicken thighs stay moist and juicy when reheated, so it is a goodcandidate for making ahead. * 1/2 cup all-purpose flour, for dredging * 12 bone-in chicken thighs, (3 1/2-4 pounds), skinned and trimmed

Salt and freshly ground pepper, to taste * 1 1/2 tablespoons extra-virgin olive oil, divided * 2 small dried red chiles, crumbled * 2 onions, peeled, quartered and thinly sliced * 2 cloves garlic, minced * 1 teaspoon paprika * 1 teaspoon dried marjoram * 2 large vine-ripened tomatoes, seeded and chopped * 2 large green bell peppers, cored, seeded and thinly sliced * 1 cup reduced-sodium chicken broth, divided * 1 15-ounce or 19-ounce can chickpeas, rinsed * 2 tablespoons chopped fresh parsley, for garnish

1. Place flour in a shallow dish and dredge chicken thighs, shaking off excess flour. Season both sides with salt and pepper.

Heat 1 tablespoon oil in a large cast-iron over high heat. Add the chicken, partially cover the pan and cook until the chicken is nicely browned, about 2 minutes per side. Transfer to a plate and set aside.

2. Reduce heat to medium and add the remaining 1 1/2 teaspoons oil to the pan. Add chiles and cook until they turn dark, about 2 minutes.

Remove with a slotted spoon and discard. Add onions and garlic to the pan; cook until soft and lightly browned, 5 to 7 minutes.

Add paprika and marjoram and cook, stirring, for 1 minute. Add tomatoes, green peppers and salt and pepper to taste; cook for 5 minutes longer.

3. Return the chicken to the pan, along with 1/2 cup chicken broth.

Cover and simmer until the chicken is tender and no longer pink inside, 20 to 25 minutes

4. Add chickpeas and the remaining 1/2 cup chicken broth; simmer for 5 to 8 minutes. Blot any fat that rises to the surface with paper towels.

Taste and adjust seasonings. Garnish with parsley.