Sri Lankan Black Pepper Chicken Confit
A Sri Lankan-French fusion, chicken thighs slow-cooked in their own fat in the French confit tradition then finished in a Sri Lankan black pepper and pandan pan sauce so the silky confit texture and the fierce aromatic heat are structurally inseparable.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Season 4 bone-in skin-on chicken thighs with 1 tsp fine sea salt and 1 tsp coarsely cracked black pepper. Slice 2 shallots finely, thinly slice 3 garlic cloves and 1 small green chilli. Tie 1 pandan leaf in a knot. Measure out spices, soy sauce, coconut milk, and lime juice.
Roast
Preheat oven to 150°C. Place seasoned chicken in a snug ovenproof dish, pour 200ml oil or duck fat over until at least halfway submerged. Cover tightly with foil, roast 1 hour 15 minutes to 1 hour 30 minutes until meat pulls easily from the bone. Remove chicken, reserve 2 tbsp confit fat.
Crisp
Heat a wide frying pan over high heat. Add chicken skin-side down, press firmly with a spatula, cook 3 to 4 minutes without moving until skin is deeply golden and crisp. Flip, cook 1 minute. Remove and keep warm.
Build
In the same pan over medium heat, warm reserved confit fat. Add shallots, cook 3 minutes until softened. Add garlic, chilli, and pandan leaf, stir 1 minute. Add 1.5 tsp cracked black pepper, 0.5 tsp coriander, 0.5 tsp cumin, stir 30 seconds.
Simmer
Pour in 1.5 tbsp soy sauce and 100ml coconut milk. Simmer 3 to 4 minutes until sauce reduces slightly. Stir in 1 tbsp lime juice. Remove pandan leaf. While sauce simmers, blanch 200g green beans 3 minutes in salted water, drain, toss with 1 tsp sesame oil and sea salt.
Plate
Spoon steamed jasmine rice onto plates. Top with crisp chicken thighs, pour black pepper pandan sauce over, arrange blanched green beans alongside. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.