Twice-Cooked Chicken Leg with Green Apple Salad and Pineapple Salsa

Ready in 20 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, October 22, 2017.

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The dryer the chicken skin, the better it will crisp when cooked. Remove your chicken from the vac pac bag then pat dry on all sides with paper towels. If you have time, pop it in the fridge, uncovered overnight, or even for an hour and let it dry out further in there.

Ingredients

Green Apple Salad

150g potatoes, scrubbed and diced 1cm
½ baby bok choy, end trimmed 1cm
½ apple
1 handful baby spinach leaves
1 spring onion
1-2 radishes
1½ tablespoons chopped coriander leaves
Juice of 1 lime
½ teaspoon fish sauce
2 tablespoons pineapple salsa

Twice-Cooked Chicken

1 confit chicken leg

To Serve

1 tablespoon crispy shallots
2-3 freeze-dried pineapple chips, crushed
Remaining pineapple salsa

Steps

Preheat oven to 220°C. Bring a small pot of salted water to the boil. Line an oven tray with baking paper. Cook potatoes in pot of boiling water for about 10 minutes, until tender. Drain well.
While potatoes cook, remove chicken from confit fat (reserving 2 teaspoons), pat chicken dry with paper towels and season with salt. Heat reserved confit fat in a small, non-stick fry-pan on medium-high heat.
Cook chicken, skin-side-down, for 3-4 minutes, until skin is crispy. Flip, place on prepared tray, skin-side-up and roast for 7-9 minutes, until warmed through.
Thinly slice bok choy; cut apple into thin matchsticks; roughly chop spinach; thinly slice spring onion and radishes. Add all to a medium bowl, along with cooked potato and all remaining green apple salad ingredients.
Toss with a drizzle of olive oil and season to taste with salt and pepper.
To serve, place green apple salad onto a plate, top with twice-cooked chicken and sprinkle with crispy shallots, pineapple chips and remaining pineapple salsa.

Nutritional Information

Energy	2433 kj 582 kcal
Protein	43.6g
Carbohydrate	52.6g
Fat	20.8g