Spiced-rubbed confit chicken leg with Jansson’s temptation, pickled chillies and straw fries

Preparation time

Cooking time
over 2 hours

Serves 4

By Andi Oliver
  • 4 chicken legs
  • 4 sprigs fresh thyme
  • small handful fresh oregano leaves
  • pinch green cardamom seeds
  • 1 fat garlic clove, roughly chopped
  • 15g/½oz sea salt flakes
  • pinch coarsely ground black pepper
  • 800g/1lb 12oz goose fat
  • 150ml/5fl oz dry white wine
  • 400ml/14fl oz chicken stock
  • 100g/3½oz butter, cut into cubes
  • 2 tsp Worcestershire sauce
  • 2 handfuls baby spinach, to serve
  • 100g/3½oz butter, to serve

For the Jansson’s temptation

  • 1kg/2lb 4oz potatoes, cut into matchsticks
  • 125g/4½oz anchovy fillets, drained
  • 1 onion, thinly sliced
  • 75g/2¾oz unsalted butter, cut into small pieces
  • 500ml/18fl oz double cream
  • 50g/1¾oz fresh white breadcrumbs

For the pickled chillies

  • 200g/7oz mixed red and green chillies
  • 100ml/3½oz white wine vinegar
  • 100g/3½oz caster sugar
  • 2 sprigs fresh thyme

For the straw fries

  • 4 large potatoes, cut or spiralized into thin fries
  • vegetable oil, for deep frying