Confit Roast Chicken with Turmeric Rice and Asian Greens

Steps

1. Preheat oven to 220°C. Remove chicken from pack and discard excess fat. Place chicken legs in an oven proof dish and roast for about 30 minutes until hot through and golden. Every 10 minutes remove chicken from oven and use a spoon to baste chicken with roasting juices.
2. Finely dice onion. Heat a drizzle of oil in a medium pot on medium heat. Cook onion for 1-2 minutes until tender. Add turmeric and rice and mix well. Add water and salt and bring to the boil.
3. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking. Fluff grains with a fork before serving.
4. Cut bok choy into quarters. Cut spring onions into 5cm lengths. When chicken has about 5 minutes remaining cook vegetables.
5. Heat sesame oil in a large fry pan on medium-high heat. Cook bok choy, spring onion and garlic for 2-3 minutes until starting to soften. Add water, fish sauce and vinegar and cook a further 1 minute until tender. Remove from heat and stir through mung bean sprouts.
6. To serve, spoon turmeric rice onto plates. Top with Asian greens and a confit chicken leg. Sprinkle over coriander and peanuts. Serve with a drizzle of tamarind lime sauce.