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.
- 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.
- Preheat the oven to 275 degrees.
- Pour the pure olive oil all over the chicken and bake for 2 hours, until tender.
- 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.
- Meanwhile, increase the oven temperature to 400 degrees.
- 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).
- Add the quinoa and stir to coat with the oil. Add the chicken broth and the remaining 1/2 teaspoon of salt.
- Bring the quinoa to a boil, cover, and reduce heat to low. Simmer for 15 minutes or until all the liquid is gone.
- Keep covered, remove from heat, and let stand 5 minutes. Fluff with fork.
- 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).
- Transfer the skillet to the oven and roast the chicken for 8 minutes.
- 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.
- 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.