Delicious chicken confit with pickled tomatoes recipe

Ingredients for Chicken confit with pickled tomatoes

• 1,200 g chicken thighs, bone-in, skin-on

• 60 g kosher salt

• 20 g ras el hanout

• 1 head garlic, cloves peeled, smashed

• 24 sprigs fresh thyme

• 180 ml distilled white vinegar

• 120 ml water

• 30 g treacle

• 10 g kosher salt

• 5 ml vanilla extract

• 500 g grape tomatoes, quartered

• 75 g yellow onion, diced

• 12 sprigs fresh thyme

• 150 g yellow onion, thinly sliced

• 360 ml olive oil

• 360 ml vegetable oil

• 900 g cooked rice vermicelli

• 60 g chopped herbs (such as parsley, mint, basil, or dill)

• 10 g kosher salt

How to make Chicken confit with pickled tomatoes

1. Place the chicken, salt, ras el hanout, garlic, and thyme in a large resealable freezer bag. Seal the bag and shake vigorously to combine the ingredients. Store the bag in a plastic container to prevent leakage, and refrigerate for 12–24 hours.

2. To pickle the tomatoes, combine the vinegar, water, molasses, salt, and vanilla in a non-reactive container with a tight-fitting lid. Cover and shake until the salt is completely dissolved. Add the tomatoes, onion, and thyme, then mix well. Cover and refrigerate for at least 1 hour or up to 2 weeks.

3. Preheat the oven to 110°C (225°F). Remove the bag with the chicken from the refrigerator. Pour the contents into a colander in the sink and rinse under cold water. Transfer the chicken, garlic, and thyme sprigs to an 8-inch square baking dish or a large lidded casserole dish, ensuring the chicken is in a single layer. Spread the sliced onion on top and pour in the oils until the chicken is completely covered.

4. Bake for 6 hours, or until the onion has caramelised and the chicken is extremely tender, falling off the bone. Carefully remove the dish from the oven and allow it to cool for 1 hour. Remove the chicken and strain the fat into a clean lidded jar (this can be stored in the fridge for months). Shred the cooked chicken and set aside on a large plate.

5. To make the noodle salad, toss the rice noodles in a bowl with the herbs, 125 ml of the reserved confit fat, and salt until well combined.

6. Heat 2 teaspoons of the confit fat in a large non-stick frying pan over high heat until it just starts to smoke. Add the shredded chicken confit and cook for 10 minutes, stirring occasionally, until the meat is browned, crispy, and fragrant.

7. Divide the noodle salad among eight bowls and top with the sautéed chicken confit and some pickled tomatoes. Serve immediately.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.