Chicken Confit in Dark Chocolate Sauce by Almazan Kitchen

Ultimate Chicken Confit in Dark Chocolate Sauce




  • 3 chicken legs
  • 60g chocolate, molasses
  • handful of peeled almond
  • 1 tsp. dried chili and caraway, sesame
  • shallot, garlic cloves
  • 3 tbsp. lard, salt
  • AlmazanKitchen™ original cookware and utensils (optional)

One of the oldest French methods to prepare and preserve food – confit! Did you know that confit can last for several months or years? Therefore, we took this dish to another level! Slow cooked chicken legs in the lard! Under the most interesting sauce made of chocolate, nuts and spice mix – in that combination it gives very unusual and colorful flavor to these chicken legs! You totally want to have recipe like this in your arsenal, and this is your chance – you don’t want to miss it!



  1. Preheat deep pan, melt 3 tbsp. of lard. Add 1 tsp. of salt.
  2. Place 3 chicken’s legs into melted lard, it should cover the legs full.
  3. Add 1 burning coal for the “smoking” flavor.
  4. Slow cook on a low heat for 1.5-2 hours.

Dark Chocolate Sauce:

  1. Roast handful of peeled almond for few minutes.
  2. Grind 1 tsp. of dried chili and caraway in the mortar using pestle.
  3. Add roasted nuts to the mortar, grind everything well again.
  4. Unpeel 1 shallot and 3-5 garlic cloves, grate using medieval blender.
  5. Take small pan, add some lard from the main pan.
  6. Toss in grated shallot and garlic cloves into small pan. Fry until crispy golden brown.
  7. Add 1 cup of water. Stir and mix well. Transfer everything into the mortar. Mix and stir well again. Until rich consistency.
  8. Transfer everything from the mortar to the small pan.
  9. Melt 60g of dark chocolate in the small pan along with the rest of the sauce. Stir and mix well!
  10. Add 1 tbsp. of molasses, mix and stir well again!


  1. Serve chicken legs under chocolate sauce.
  2. …and cover it with sesame.
  3. Enjoy! Bon Almazan!

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