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
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