Coat a large cast iron skillet or heavy bottomed saute pan with 1 tablespoon evoo and set over medium high heat.

Sprinkle salt and pepper over chicken thighs and place in the pan. Let cook for 5 minutes or until the chicken has browned on one side. Turn the chicken pieces over and cook until browned on the other side. Remove to a plate.

Add the ptitim to the pan and stir to coat in oil and toast. Once it begins to brown add the onions.

Reduce heat to medium and cook stirring often until onions begin to soften. Add garlic and cook another 2 minutes. Add broccoli florets and stir well.

Add chicken back to the pan and pour the broth over top. Increase heat to medium high and let the stock come to a boil. Cover and cook on low, simmering until all liquid is absorbed, about 10 minutes.

Add peas and tomatoes and garnish with parsley