Chicken Confit With Pickled Tomatoes

Confit is one of those old-fashioned food preservation things that we still do because it’s delicious. After meat is salted and braised in its own fat, it can safely sit, submerged in that fat, for weeks without spoiling. Until the zombie apocalypse, we have refrigeration, but that doesn’t mean we can’t also have confit. This confited chicken is spiced with ras el hanout, a North African spice mix (I like the one from New York Shuk). My favorite way to serve this confit is to crisp it up and pile it on top of herby, confit fat–dressed rice noodles. I garnish with bright pickled tomatoes, slightly sweetened with earthy molasses and floral vanilla to cut through it all.