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So I'm thinking to start a guilty pleasures series because there are just some beautiful things we should limit your consumption of, and this chicken confit, gosh. Slow cooked and fried in its own juice is a major guilty pleasure !

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I initially didn’t intend to pepper it but after it was fried and I saw how it was beautifully falling of the bone and was super tasty, of course I had to take it to the next level.

I just recently started blending my peppers with ginger because I found it gives it an amazing kick … almost makes it spicier but in a really subtle tangy way, and it was the perfect addition to this dish.  

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We paired this confit with some fried rice but it’s the ideal side for practically any dish.

Nigerian or not, seriously.

 

I’m still on the Maggi Naija Pot matter because I’m actually obsessed, my mum is tired of me.
Those guys should be paying me, no ? smh  

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Ingredients:

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Whole Chicken (Local or Not)
4 Red Bell Peppers or Tatashe
6 Scotch Bonnets
2 Onion
4 Cloves of Garlic
Ginger, 2 tsp
Frying oil, of your choice (I used sunflower)
Olive Oil, 2 tbsp
Thyme, 2 tsp
Garlic Powder, 2 tsp
Maggi Naija Pot, 2 cubes
Salt, to taste

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Grocery Shopping:

Zero for me :)
Mum went to the market, but all the ingredients are pretty basic, they will be at your nearest supermarket !

 

PREP:

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Clean chicken and boil in enough water to cover all the chicken, for 10 minutes. Set aside, leaving the chicken in its stock.
Deseed bell peppers/tatashe and scotch bonnets.
Chop 1 onion and 2 garlic cloves and set aside.

 

INSTRUCTIONS:

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For The Chicken Confit:

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1) Lightly salt and pepper the chicken pieces.
 

2) In a deep pot, heat your choice of frying oil (not too much oil, the chicken does not need to be covered in oil) then removed the chicken from its stock and fry for about 8 minutes on medium heat, turning frequently.

3) Remove the chicken from oil, onto a plate.

4)Add the chopped onions and garlic to the same oil and fry for 30 seconds.

5)Then put the chicken back in the pot and add the chicken stock, thyme and salt (to taste if necessary).

done) Cover the pot and cook on low heat until tender, approximately 10 mins for …. Chicken and 20 mins for local chicken.

Once, cooked and practically falling off the bone, remove chicken from the pot and set aside to add to your peppered sauced.

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For The Pepper Sauce:

1) Roughly blend peppers, bonnets, and ginger, the remaining onion and garlic.

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2) On a large skillet, heat olive oil and add blended ingredients, allow to cook uncovered, on medium heat for 10 minutes.  

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3) Then add Maggi Naija Pot cubes, garlic powder and salt (if necessary).    

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4) Reduce the heat to a low and simmer for further 5 minutes then add 2 tbsp. of the oil/stock, add the chicken and stir to combine, making sure the chicken is well incorporated in the sauce.

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done) Cook on medium/high heat for approx. 3 minutes then remove the skillet from the heat.

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SERVE !  

Your Peppered Chicken Confit is ready !

 

Enjoy !

x

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