Chicken Confit with Pickled Tomatoes
Ingredients:
For preparing chicken:
8 bone-in, skin-on chicken thighs, 3 to 4 pounds
1/4 cup kosher salt
4 tea spoons ras el hanout
1 head garlic, cloves, peeled and smashed
24 sprigs fresh thyme
For pickled tomatoes:
3/4 cup distilled white vinegar
1/2 cup water
1/2 tablespoons molasses
2 teaspoons kosher salt
1 teaspoon vanilla extract
1 pint grape tomatoes, quartered
1/2 yellow onion, diced
1/2 sprigs fresh thyme
For cooking chicken:
1 yellow onion, thinly sliced
1/2 cups olive oil
1/2 cups vegetables oil
For herby rice noodle salad:
2 pounds cooked rice vermicelli
2 cups chopped herbs( such as parsley, mint, basil, mint, or dill)
2 teaspoons kosher salt
