One-tray chicken with tomatoes and chickpeas recipe
This isn’t a true confit because the chicken isn’t fully submerged in fat, but there’s a very generous amount to caramelise the tomatoes and chickpeas and create a concentrated pan sauce while the chicken slow-roasts up top.
Ingredients
- 2 tbsp paprika
- 1 tbsp dried oregano
- 8 chicken leg quarters (thigh and drumstick; about 2.75kg/6lbs total)
- 2 tbsp kosher salt, plus more as needed
- 2 x 640g (28oz) cans whole peeled tomatoes
- 2 x 430g (15oz) cans chickpeas
- 6 thyme sprigs
- 4 bay leaves
- 3 chillies de árbol
- 1 pinch freshly ground black pepper
- 310 ml extra-virgin olive oil
- 1 large red onion
- 12 garlic cloves, unpeeled
- 1 x a few dashes of sherry vinegar, for serving
- 2 tbsp paprika
- 1 tbsp dried oregano
- 8 chicken leg quarters (thigh and drumstick; about 2.75kg/6lbs total)
- 2 tbsp kosher salt, plus more as needed
- 2 x 640g (28oz) cans whole peeled tomatoes
- 2 x 430g (15oz) cans chickpeas
- 6 thyme sprigs
- 4 bay leaves
- 3 chillies de árbol
- 1 pinch freshly ground black pepper
- 10.9 fl oz extra-virgin olive oil
- 1 large red onion
- 12 garlic cloves, unpeeled
- 1 x a few dashes of sherry vinegar, for serving
- 2 tbsp paprika
- 1 tbsp dried oregano
- 8 chicken leg quarters (thigh and drumstick; about 2.75kg/6lbs total)
- 2 tbsp kosher salt, plus more as needed
- 2 x 640g (28oz) cans whole peeled tomatoes
- 2 x 430g (15oz) cans chickpeas
- 6 thyme sprigs
- 4 bay leaves
- 3 chillies de árbol
- 1 pinch freshly ground black pepper
- 1.3 cups extra-virgin olive oil
- 1 large red onion
- 12 garlic cloves, unpeeled
- 1 x a few dashes of sherry vinegar, for serving
Details
- Cuisine: American
- Recipe Type: Chicken
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 180 mins
- Serves: 8
Step-by-step
- Stir together the paprika and oregano. Arrange the chicken on a large rimmed baking tray and season with 2 tablespoons salt, then the spice mixture (use all of it). Set aside at room temperature (or refrigerate chicken, uncovered, overnight).
- Preheat the oven to 160°C/325°F/gas mark 3.
- Drain the tomatoes and tear them into 4 or 6 strips each, transferring to another large rimmed baking tray as you go. Drain and rinse the chickpeas, and add to the baking tray. Add the thyme, bay leaves and chillies, scattering them about. Season with salt and pepper, then pour over 125ml (4.5fl oz) oil and stir to coat.
- Bake until the tomatoes are shrunken and look a bit dried out and chickpeas are starting to turn golden brown, 1 hour, stirring once halfway through (this cooks off some moisture in the tomatoes so they’ll get nice and jammy by the end).
- Meanwhile, peel the onion and cut into 5mm (¼in) wedges. Lightly crush the garlic cloves. Add the onion and garlic to the tomato-chickpea mixture.
- Nestle in the chicken, skin-side up, then pour over the remaining 185ml (6fl oz) oil. Bake until the skin is browned and the meat is tender enough to shred with a fork, 1½ hours. If the chicken isn’t done, bake for 15 minutes more, then check again. Go longer if needed.
- Transfer the chicken to a large platter. Pluck out the bay leaves and thyme sprigs. Using a slotted spoon, spoon the tomatoes and chickpeas around the chicken.
- Pour the cooking liquid from the baking tray into a glass measuring cup. Let it settle for a few minutes. Pour most of the oil that rises to the top of the liquid into a clean jar or bowl, then spoon remaining chicken-y juices over the platter. (Cover and refrigerate the extra confit oil. Use it the next time you make beans, soup or roast vegetables.)
- Season the chicken with a few dashes of vinegar before serving.
This recipe is from That Sounds So Good by Carla Lalli Music (Hardie Grant, £22). Photography ©Andrea Genti and Martin Hyers.
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