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Chicken and onion Confit


1-2 gallon of olive oil (it's not a mistake!)
15 drumsticks (chicken legs)
4.50 pounds peeled onion, finely sliced
5 whole cloves
8 peppercorns
4 units of cardamom
Star anise
1 teaspoon black pepper granules
1 cinnamon stick
3 bay leaves
A pinch of coarse salt
1 teaspoon Baharat (I make it from English pepper, nutmeg and black pepper)
Spice bag for the whole spices

To serve:
Handful (about 1/3 cup) almond sticks
Small handful (about 2 tablespoons) pine nuts

Handful (about 1/3 cup) black raisins  
1/2 teaspoon of Sumac
Salt and ground black pepper


1. Heat a large pot with a little olive oil on a high flame, and sauté the chicken pieces 3-4 minutes on each side until golden brown on both sides.

2. Add all the onions and spices (use a spie ) except for baharat. Pour olive oil almost to cover, and stir. Lower the flame to the lowest heat, and cook covered for 30 minutes.

3. Add Baharat, cover and cook for another two and a half hours (for a larger amount, the cooking time will last up to four hours) or until the meat breaks down from the bone.


4. Turn off the flame and let the pot cool completely.


5. Drain the onion and chicken from the oil and the spices, transfer the onion to a bowl (Making sure no whole spices have been filtered out). Do not throw away the oil, it is good for many other dishes.


6. Remove the meat out of the bones and add the chicken meat to the onion bowl.

7. Combine the dish and serve: roast pine nuts and almonds in a dry pan for 3-4 minutes until golden. Divide the cooked legs into large pieces of meat, and mix with the onion in a bowl. Add almonds and roasted pine nuts and sumac, taste and season with salt and pepper.


Serve with potatoes (you can add half-potatoes at the stage of adding the baharat) or on Pita bread. Sprinkle pomegranate seeds.

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