Cripsy Chicken Confit with Quinoa

This was prepared for the subreddit, /r/52weeksofcooking, where the theme was confit. I have often heard of confit but never actually realised what it was or how to prepare it so this was a fun challenge.

  • Servings: 6-serving
  • Time: 1240 mins
  • Difficulty: easy
  • Print

This was prepared for the subreddit, /r/52weeksofcooking, where the theme was confit. I have often heard of confit but never actually realised what it was or how to prepare it so this was a fun challenge.

Summary

  • Course: main course
  • Cooking Time: 1240 mins

Ingredients

1 1/4 tablespoons Dried Thyme
2 1/2 teaspoons Salt
Clove 3 Garlic , minced
1 1/2 teaspoons Fennel , ground
1 1/2 teaspoons Allspice , ground
6 Chicken Legs
6 Cups Pure Olve Oil
1/2 Red Onion , minced
1 Carrot , minced
1 Cup Quinoa
2 Cups Chicken Broth
1 teaspoon Lemon Zest
3 Tablespoons Lemon Juice
1/3 Cups Extra Virgin Olive Oil
1/4 Cup Green Olives , chopped
2 Tablespoons Mint , chopped
Black Pepper

Steps

  1. In a small bowl, combine 3 tablespoons of the thyme, 1 1/2 teaspoons of salt, garlic, fennel, and allspice. Sprinkle the mixture all over the chicken in a deep casserole dish, cover, and refrigerate overnight.
  2. Preheat the oven to 275 degrees.
  3. Pour the pure olive oil all over the chicken and bake for 2 hours, until tender.
  4. Using tongs, transfer the chicken to a rack set over a baking sheet and let drain for 20 minutes. Reserve 2 tablespoons of the confit oil.
  5. Meanwhile, increase the oven temperature to 400 degrees.
  6. Spoon 1 tablespoon of the confit oil into a saucepan. Add the onion and carrot over medium heat, stirring occasionally, until softened (about 7 minutes).
  7. Add the quinoa and stir to coat with the oil. Add the chicken broth and the remaining 1/2 teaspoon of salt.
  8. Bring the quinoa to a boil, cover, and reduce heat to low. Simmer for 15 minutes or until all the liquid is gone.
  9. Keep covered, remove from heat, and let stand 5 minutes. Fluff with fork.
  10. Press the chicken legs slightly to flatten them. In a large cast iron skillet, heat the remaining 1 tablespoon of confit oil. Add the chicken, skin side down, and cook over medium heat until the skin starts to crisp (about 3 minutes).
  11. Transfer the skillet to the oven and roast the chicken for 8 minutes.
  12. Meanwhile, in a small bowl, whisk the lemon zest, juice, 1/2 tablespoon of thyme, and extra virgin olive oil. Stir in the olives, mint, and season with salt and pepper to taste.
  13. Spoon the quinoa on a plate, top with the chicken legs, and spoon the dressing over the chicken and quinoa.

You can save the confit oil in the refrigerator for a few months and it works excellent any time you need olive oil.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s