Confit chicken leg with ras el hanout

Pickling the chicken with ras el hanout makes it super flavourful and surprisingly tender.

Makes 6kg.

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Sulphite
Celery

Ingredients

20

g

ras el hanout

8

g

oregano

8

g

thyme

4

cloves

garlic

65

g

cane sugar

250

g

coarse sea salt

9

kg

chicken legs

750

ml

olive oil

2

l

chicken stock

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