Cripsy Chicken Confit with Quinoa

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.



  1. 1 1/4 tablespoons Thyme Dried
  2. 2 1/2 teaspoons Salt
  3. 3 Clove Garlic , minced
  4. 1 1/2 teaspoons Fennel , ground
  5. 1 1/2 teaspoons Allspice , ground
  6. 6 Chicken Legs
  7. 6 Cups Pure Olve Oil
  8. 1/2 Red Onion , minced
  9. 1 Carrot , minced
  10. 1 Cup Quinoa
  11. 2 Cups Chicken Broth
  12. 1 teaspoon Lemon Zest
  13. 3 Tablespoons Lemon Juice
  14. 1/3 Cups Extra Virgin Olive Oil
  15. 1/4 Cup Olives Green , chopped
  16. 2 Tablespoons Mint , chopped
  17. Black Pepper


1240 mins
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    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.

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    Preheat the oven to 275 degrees.

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    Pour the pure olive oil all over the chicken and bake for 2 hours, until tender.

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    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.

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    Meanwhile, increase the oven temperature to 400 degrees.

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    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).

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    Add the quinoa and stir to coat with the oil. Add the chicken broth and the remaining 1/2 teaspoon of salt. 

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    Bring the quinoa to a boil, cover, and reduce heat to low. Simmer for 15 minutes or until all the liquid is gone.

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    Keep covered, remove from heat, and let stand 5 minutes. Fluff with fork.

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    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).

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    Transfer the skillet to the oven and roast the chicken for 8 minutes.

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    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.

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    Spoon the quinoa on a plate, top with the chicken legs, and spoon the dressing over the chicken and quinoa.

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