The Recycled Cook

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 co...