Chicken Confit with Pickled Tomatoes
A luxurious dish of chicken thighs slow-cooked in oil until tender, served with herbed rice vermicelli and tangy pickled tomatoes. The chicken is first marinated with ras el hanout and herbs, then cooked until falling off the bone.
Ingredients
- •8 pieces bone-in, skin-on chicken thighs
- •¼ cup kosher salt
- •4 teaspoons ras el hanout
- •1 head garlic
- •24 sprigs fresh thyme
- •¾ cup distilled white vinegar
- •½ cup water
- •1½ tablespoons molasses
- •2 teaspoons kosher salt
- •1 teaspoon vanilla extract
- •1 pint grape tomatoes
- •½ whole yellow onion
- •12 sprigs fresh thyme
- •1 whole yellow onion
- •1½ cups olive oil
- •1½ cups vegetable oil
- •2 pounds cooked rice vermicelli
- •2 cups chopped herbs
- •2 teaspoons kosher salt
Cooking Instructions
- 1.
Put the chicken, salt, ras el hanout, garlic, and thyme in a ziplock freezer bag. Seal the bag and shake vigorously. Put the bag in a plastic container to prevent leakage, and refrigerate for 12 to 24 hours.
1440 min
- 2.
To pickle the tomatoes, combine the vinegar, water, molasses, salt, and vanilla in a nonreactive container with a tight-fitting lid. Cover and shake to completely dissolve the salt. Add the tomatoes, onion, and thyme and mix well. Cover and refrigerate for at least an hour or up to 2 weeks.
60 min
- 3.
Heat the oven to 225°F. Remove the bag with the chicken from the refrigerator. Pour the contents into a colander in the sink and rinse. Transfer the chicken, garlic, and thyme sprigs to an 8 by 8-inch baking dish with fairly high sides, or a Dutch oven, so that the chicken sits in one layer. Spread the sliced onion on top and pour in the oils, until the chicken is completely covered. Bake for 6 hours, or until the onion has caramelized and the chicken is super tender and delicious and falling off of the bone. Carefully pull the dish out of the oven to cool for an hour, then remove the chicken and strain the fat into a clean lidded jar (it'll keep in the fridge for months). Shred the cooked chicken and set aside on a large plate.
420 min
- 4.
To make the noodle salad, in a bowl, toss the rice noodles with the herbs, 1/2 cup of the reserved confit fat, and the salt.
10 min
- 5.
Heat 2 teaspoons of the confit fat in a large nonstick 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 insanely fragrant. Divide the noodle salad among eight bowls and top with the sautéed confit and some pickled tomatoes, and serve.
15 min
