Page title and description

Confit chicken with orange and pomegranate salad
Meat mains
Confit chicken with orange and pomegranate salad
Ingredients
for the confit
- 2 tsp salt
- 4 thyme sprigs
- 4 garlic cloves, 2 crushed, 2 skin on and bruised
- 4 juniper berries, crushed
- 8 black peppercorns, crushed
- zest of 1 small orange (use the rest for the salad)
- 2 chicken legs (separated into thighs and drumsticks)
- 1 litre olive oil (you can preserve the cooked chicken in the oil or re-use)
for the salad
- 2 tbsp olive oil
- ½ garlic clove, finely grated
- 1 tbsp pomegranate molasses
- 1 orange, segmented, and 1 tbsp juice
- 50g rocket
- 2 chicory heads, leaves separated (or similar slightly bitter salad leaf)
- ½ pomegranate, seeds only
Method
Prep time:
10 min
PT10M
Cooking time:
5h
30 min
PT5H30M
To make the confit
-
Step 1
, crush the salt with half the thyme leaves, crushed garlic, juniper, peppercorns and orange zest. Place the chicken legs in a freezer bag, sprinkle with the salt mix and leave in the fridge overnight. -
Step 2
Preheat oven to 100°C/Gas Mark ¼. Brush the excess salt off the chicken then place in a casserole, or slow cooker, and cover with the olive oil. Add the remaining sprigs of thyme and the bruised garlic. Cover then cook for at least 5 hours, or until the meat falls off the bone. -
Step 3
Drain the chicken on a rack. Reserve 1 tablespoon of the oil, and heat in a large frying pan. Fry the legs over a medium-high heat until they are brown and crispy (about 2 minutes each side).
For the salad
-
Step 1
mix together the olive oil, garlic, pomegranate molasses and orange juice. Toss this into the rocket, chicory and orange segments. Lay over a platter, top with the chicken and sprinkle with pomegranate seeds.