Eat For Eight Bucks: Paprika-Braised Chicken with Chickpea Puree and Crispy Shallots

Name: Eat For Eight Bucks: Paprika-Braised Chicken with Chickpea Puree and Crispy Shallots
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 439 grams chickpeas, drained and rinsed; 1 medium carrot, finely diced; 4 skin-on chicken pieces (thighs and/or drumsticks); 411 grams chicken stock; 2 Tbsps corn starch, dissolved in 1 tablespoon water; 1 Tbsp extra virgin olive oil; 142 grams (1/2 block) frozen chopped spinach, thawed; 1 teaspoons ground cumin; 1 medium onion, finely chopped; 2 servings Salt and freshly ground black pepper; 57 grams salt pork, rind removed and finely diced; 2 servings Seasoned flour for dredging; 1 large shallot, thinly sliced; 1 teaspoons paprika, preferably smoked; 2 servings Vegetable oil for deep-frying; 59 milliliters water

Eat This recipe covers 53% of your daily requirements of vitamins and minerals. Head to the store and pick up salt and pepper, shallot, spinach, and a few other things to make it today. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Pat chicken dry and dredge in seasoned flour, dusting off excess.

Ingredients you will need

Seasoned Flour

Whole Chicken

Heat vegetable oil in a large, heavy saucepan over moderate heat, until hot but not smoking.

Ingredients you will need

Vegetable Oil

Equipment you will use

Sauce Pan

Place chicken pieces skin-side down in hot oil and sear 6-8 minutes, transferring to a plate once skin is golden brown.

Ingredients you will need

Chicken Pieces

Cooking Oil

Discard left-over oil and reduce heat to low. In the same saucepan, cook salt pork until crispy, about 4 minutes.

Ingredients you will need

Salt Pork

Cooking Oil

Equipment you will use

Sauce Pan

Add carrots and onions, stirring to coat in rendered pork fat, and cook until onion is translucent.

Ingredients you will need

Pork Fat

Carrot

Onion

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.

Ingredients you will need

Chicken Broth

Whole Chicken

Paprika

Equipment you will use

Frying Pan

Add chopped spinach and simmer, uncovered, for 5 minutes.

Ingredients you will need

Spinach

Pour in cornstarch-water mixture, stirring to distribute, and cook until sauce is thickened, about 1 minute. Season to taste.

Ingredients you will need

Corn Starch

Sauce

Water

Chickpea Puree with Crispy Shallots

Ingredients you will need

Chickpeas

Shallot

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.

Ingredients you will need

Cooking Oil

Shallot

Equipment you will use

Slotted Spoon

Paper Towels

Sauce Pan

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.

Ingredients you will need

Ground Cumin