Spicy chicken and tomato confit from The Cook You Want to Be: Everyday Recipes to Impress (page 273) by Andy Baraghani

  • lemon
  • tomatoes
  • Show all ingredients...

  • EYB Comments

    Can substitute a mix of chicken drumsticks and thighs for chicken legs, red chiles for Calabrian chiles in oil, and red wine vinegar for sherry vinegar.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute a mix of chicken drumsticks and thighs for chicken legs, red chiles for Calabrian chiles in oil, and red wine vinegar for sherry vinegar.

  • ellwell on January 31, 2024

    I made this for a luncheon today because the recipe says it can be served at room temperature. It was so easy to put together since you dont have to remove the skins from wither the garlic heads or the shallots, and the lemon is quartered and seeded—then thrown in without further chopping. The concoctions made the house smell divine! The only thing I would change is to not “cook until the meat is falling off the bone”, because it seemed overdone to me. The cooking parameters are 11/2-2 hours. At 2 hours it still wasnt falling off the bone so I removed it anyway. I think I should have stopped it after 90 minutes.

  • bernalgirl on November 07, 2023

    Fantastic recipe, the roasted lemon, rosemary and tomato infuse the chicken beautifully and the Chiles add good heat — used Calabrian chile paste to taste and increased confit ingredients by half. Agree this needs salt and can’t wait to make this again.

  • pattyatbryce on November 06, 2023

    So easy and terrific flavor. My only change next time would be to add some salt to the oil/tomatoes. I used a hack for the chilis and want to seek out Calabrian Chiles for next time.

  • Patrickn on November 12, 2022

    This is a new go-to staple for me - love it!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.