Cajun Confit Chicken Leg on Spiced Lentils

The Recycled Cook

Cajun Confit Chicken Leg on Spiced Lentils 

I had some chicken pieces left over from the weekend in the freezer and some vegetables in the fridge which need using up so I decided to confit the chicken legs, which had been originally slow cooked, and serve  on a bed of Cajun spiced lentils.
Using a combination of the grill and fan-oven setting crisps up the skin, which I had rubbed with Cajun spices, really well. 

 If your oven doesn't do both at the same time roast the legs first and finish under the grill to crisp up.
Finely chop the vegetables, pretty much any combination works, this is a leftover dish so I won't tell you which vegetables you should use.

 As you an see I used carrot, celery, pepper, onion leek and parsley, some crushed and chopped garlic cloves with a squeeze of lemon juice. I used my stock and some cider left over from the weekend's slow cooking. Heat the stock well and keep warm.

 Fry off the vegetables over a low hear in a generous splash of olive oil until just softening. Don't overcook as you want some texture left in the vegetables. 

 Next rinse the lentils in a sieve and add to the pan, stir into the vegetable mix and season well with salt and black pepper. To compliment the Chicken I added some Cajun spices too. I used Speckled lentils but green, brown or Puy lentils work just as well.

 Add a ladle or two of stock to the lentils and mix well, simmer over a low heat until the stock evaporates, check the consistency of the lentils and add more stock as required. 
If you run out of stock add some boiling water but don't over dilute as you will compromise the flavours. 

 You want the lentils to be moist but not swimming when they are ready. Just like risotto, add the stock a ladle at a time to avoid that problem.

 Lentils work like rice in that they will only absorb liquid up to a point and then they will become saturated.


To add some colour and freshness I decide to throw in some frozen peas,

you could  do the same with some baby broad beans or French beans.

 While the lentils are now finishing off, roast your chicken legs as mentioned above, either with a combination of grill and fan-oven or roasted and then grilled to crisp up the skin.

 Serve with a slotted spoon if too wet.  

I served the leg directly on the lentils and topped with a home grown Pea frond. You could use micro herbs or  chooped fresh parsley too










Disclaimer: The suggestions and tips on these blog pages are meant to be used in conjunction with common sense. Keeping your family healthy is the priority. Do not use food that is unfit for human consumption and always follow sensible food hygiene guidelines. http://www.nhs.uk/Livewell/homehygiene/Pages/food-leftovers-safety.aspx


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