Confit Chicken Legs
Add a #TouchofPride with Olive Pride Confit Chicken Legs
About 500g of chicken feet, nails removed
1 litre Olive Pride blended oil
1 sprig on thyme
4 cloves of garlic, whole
For the spice coating
1T garlic powder
1T cayenne pepper
1T BBQ spice blend
Salt and freshly ground black pepper to taste
Combine the chicken and oil in a pot along with the thyme and garlic. Slowly cook the chicken over a low heat for about 1 hour 45 minutes to 2 hours or until the bones are easily removed from the chicken.
Remove the chicken from the oil and pat dry with paper towel before placing in the fridge to chill for about 2 hours.
Remove the thyme and garlic from the oil before heating it for deep frying. Once the oil is ready drop the chicken feet and cook until crispy and golden. While the chicken is cooking prepare the spicy oil.
Add the garlic powder, cayenne pepper, bbq spice, salt and pepper to a bowl before spooning in about 3 tablespoons of the hot deep frying oil. Stir together until all the spices are well combined.
Remove the crispy chicken feet allowing any excess oil to drip off before tossing in the spicy oil. Serve hot wit extra hot sauce on the side.