Lyndey Milan's confit chicken with green lentil salad

METHOD

1. For the confit: crush the salt with the thyme leaves, garlic, juniper, peppercorns and half the orange zest in a mortar and pestle. Rub chicken legs with the salt mixture, place in a Ziplock bag and leave in the fridge overnight.
2. Brush the excess salt off the chicken then place in a casserole or saucepan which just fits it and cover with the olive oil. Add the whole sprigs of thyme and the bruised garlic. Bring slowly to the simmer, keep on a low simmer for 1 hour, or until very soft.
3. For the lentils: Place the lentils in a medium saucepan, cover with water by 5cm and bring to the boil, then simmer for 10-15 minutes or until the lentils are tender. Drain well. Heat oil in a large frying pan, add carrot and cook for 5 minutes. Add leek and cook for a further 3 minutes. Add garlic and cook for an additional minute. Add vegetables to drained lentils with mint leaves, mustard, lemon zest and juice, remaining zest and juice of orange and mix well. Season to taste with salt and pepper. Stir through rocket at the last minute.
4. Drain the chicken. Put 1 tablespoon of the oil the chicken was cooked in into a large frying pan over medium-high heat and fry chicken until brown and crisp, approx. 2 minutes each side. Serve with lentil salad.

Lyndey’s note: chicken can also be cooked in a low 150ºC oven for an hour for first cooking. Strain leftover oil and clarify by simmering over low heat to allow the impurities to rise to the surface. Skim off and discard. Keep in fridge and use for frying.