Eat For Eight Bucks: Paprika-Braised Chicken With Chickpea Puree And Crispy Shallots Recipe

• 4 skin-on chicken pieces (thighs and/or drumsticks)
• Seasoned flour for dredging
• 2 tablespoons vegetable oil
• 2 oz salt pork, rind removed and finely diced
• 1 medium carrot, finely diced
• 1 medium onion, finely chopped
• 1 14.5-oz can chicken stock
• 1/2 teaspoon paprika, preferably smoked
• 5 oz (1/2 block) frozen chopped spinach, thawed
• 2 tablespoons corn starch, dissolved in 1 tablespoon water
• Salt and freshly ground black pepper
• 1 large shallot, thinly sliced
• Vegetable oil for deep-frying
• 1 15.5-oz can chickpeas, drained and rinsed
• 1/4 cup water
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon ground cumin
• Salt and freshly ground black pepper

1. Pat chicken dry and dredge in seasoned flour, dusting off excess. Heat vegetable oil in a large, heavy saucepan over moderate heat, until hot but not smoking. Place chicken pieces skin-side down in hot oil and sear 6-8 minutes, transferring to a plate once skin is golden brown.
2. Discard left-over oil and reduce heat to low. In the same saucepan, cook salt pork until crispy, about 4 minutes. Add carrots and onions, stirring to coat in rendered pork fat, and cook until onion is translucent.
3. Add chicken broth and paprika and deglaze pan by boiling and scraping up any brown bits, 1 minute. Return chicken to pan, skin-side up, along with any juices that have accumulated on plate. Cover, reduce heat and simmer for 20-25 minutes, until chicken is cooked through.
4. Add chopped spinach and simmer, uncovered, for 5 minutes. Pour in cornstarch-water mixture, stirring to distribute, and cook until sauce is thickened, about 1 minute. Season to taste.
5. Place the shallots in a small saucepan and cover with vegetable oil. On low heat, bring oil to a simmer. Maintain a low, steady heat until shallots are golden brown, then remove with a slotted spoon and transfer to paper towels to drain.
6. Place the chickpeas, water, olive oil and ground cumin in a food processor or blender. Blend until texture is creamy and uniform, adding more water if necessary, 1 tablespoon at a time. Transfer to a saucepan over a low flame and heat through. Season to taste.
7. Serve puree sprinkled with crispy shallots. If desired, drizzle with extra virgin olive oil.

skinon, flour, vegetable oil, salt pork, carrot, onion, chicken, paprika, corn starch, salt, shallot, vegetable oil, chickpeas, water, extra virgin olive oil, ground cumin, salt

Taken from www.seriouseats.com/recipes/2009/01/cheap-food-paprika-braised-chicken-chickpea-puree-crispy-shallots-recipe.html (may not work)