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Ingredients

• 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
• For the crispy shallots
• 1 large shallot, thinly sliced
• Vegetable oil for deep-frying
• For the puree
• 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

Description

Serious Eats