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Easy prep
Dairy Free

Confit Chicken Legs with Pineapple-Cucumber Salsa

& Herbed Bulgur

Cooking time

15 minutes




840 /serving

At the Goodfood kitchen, we love cooking up recipes that feature confit chicken legs. We cook them ‘low and slow’—at low temperature for several hours—so that when you receive your box, all you have to do is season it with our mixture of Levantine spices and pop it in the oven to quickly broil until golden brown. Tonight these delectable pieces of poultry are served up on a bed of fluffy bulgur that’s dotted with aromatic fresh mint and lime zest. The salsa becomes sweet and tangy as we incorporate morsels of pineapple, diced cucumber, slices of radish and a squeeze of lime. All ready in only 15 minutes!

We will send you:

  • 2 Pre-cooked confit chicken legs
  • 15ml Minced garlic
  • 30g Sliced radishes
  • 1 Bunch of mint
  • 2 Cucumbers
  • 1 Lime
  • 150g Chopped pineapple
  • 78g Large-flaked bulgur
  • 5g Mild Levant spice blend (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)

Contains: Gluten, Wheat, Sulphites

You will need:

Medium pot
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Total Fat
47 g
Saturated Fat
12 g
1090 mg
Total Carbs
53 g
9 g
56 g
11 g
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Warm the chicken
Preheat the oven to 450°F. On a lined sheet pan, place the confit chicken* skin side up; season with ½ the spice blend. Roast, 8 to 10 minutes, until beginning to brown. Switch the oven to broil and cook, 2 to 3 minutes, until the chicken is golden brown and heated through.
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Cook the bulgur
While the chicken warms, in a medium pot, combine the bulgur, all but a pinch of the garlic, 1 cup of water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 6 to 8 minutes, until the bulgur is tender and the water is absorbed. Fluff the cooked bulgur with a fork and set aside in a warm spot; season with the remaining spice blend and S&P to taste.
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Mise en place
While the bulgur cooks, zest and cut the lime into wedges. Small dice the cucumbers. Pick the mint leaves off the stems; roughly chop the leaves.
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Make the salsa
In a large bowl, combine the pineapple, cucumbers, radishes, ½ the mint, up to ½ the lime zest (to taste), juice from ½ the lime wedges and the remaining garlic (or season to taste, adding less of the lime juice, zest and garlic if you prefer). Drizzle with olive oil and season with S&P to taste.
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Finish & serve
To the pot of bulgur, add the remaining mint, juice from the remaining lime wedges, as much of the remaining lime zest as you’d like and a drizzle of olive oil; season with S&P to taste. Divide the finished bulgur between your plates and top with the chicken confit. Spoon ½ the salsa over the chicken and serve the remaining salsa on the side. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.