Clean the chicken pieces with skin and pat dry.
Marinate the chicken pieces with 1 teaspoon crushed black pepper and salt.
Keep in the refrigerator for about an hour.
Cut onion, ginger in big pieces.
In saucepan pour 2 cups of vegetable oil, onion pieces, ginger pieces, garlic, whole black peppers,bay leaves and coriander stems.
Also add the merinated chicken legs. Note that the chicken pieces should be completely submerged in oil.(The oil can be re used in other non veg preparation)
Place the saucepan in stove top in medium low heat.
You should adjust the heat in such a way that oil shouldn't reach to smoking point. The chicken should cook in oil at low temperature.
Cook the chicken in low heat for about 40 minutes or until chicken becomes too soft. In between the cooking flip the chicken pieces and sim the heat if you feel that temperature of oil raises.
I cooked the chicken pieces for about 40 minutes in very low heat and then removed from oil and kept in a plate.
At the time of serving rub the cooked chicken with 1 teaspoon of soya sauce and pan fry them with 1 tablespoon of oil(use oil where chicken is cooked)
In high heat until golden brown to make the pieces crisp.
Poulet Confit is now ready to serve.
For jacket potato take 2 medium sized potatoes, wash, clean and prick with a fork.
Rub them with little salt and mustard oil.
Microwave them for 4-6 minutes.
When the potatoes become cool, slit them in one side and scoop out the flesh very carefully as shown in the picture.
Roast a dry red chilli with 2-3 drops of oil.
Take 1 tablespoon of fried onion, flesh of potatoes and roasted red chilli.
Mash them together with salt as required to make mash potato.
Add 1 teaspoon of mustard oil and mix.
Stuff this prepared mashed potato to the potato jacket. Garnish with some greens and red bell pepper pieces.
Mustard flavour jacket potato is ready now to serve.
For the glazed carrotPeel and cut carrot in small sticks.
Blanch them in boiling water for 3-4 minutes.
Drain and keep aside.
In a pan heat 2 tablespoons of butter and 1tablespoon of honey.
Also add 1 tablespoon of brown sugar,1 tablespoon of chopped coriander leaves, 1teaspoon of chilli flakes and 1pinch of salt.
Cook in medium heat until sugar dissolve completely.
Add the blanched carrot sticks and toss with the butter mixture.
Remove from heat. Delicious glazed carrot is ready now.
For the Mango Sauce
Peel and cut raw mango into thin pieces. Also chop 2-3 pods garlic,2-3(you can adjust as per your choice) green chillies, salt and 1 small bunch of coriander leaves.
Place all the things to a pan.
Cook in medium heat until mangoes become soft and mushy. Stir in between. I cooked for 5-6 minutes to make them soft.
Add 1 cup water and 1/4th cup of brown/regular sugar. Cook again in high heat until sugar dissolves completely and the mixture becomes little thick.
Mix 2 teaspoon of cornflour with 2 tablespoon of water and a pinch of green colour.
Add it to the pan and stir well to make the mixture thick.
After couple of minutes cooking remove from heat and allow the mixture to cool.
Grind the mixture to a smooth paste. The sauce should be thick in consistency.
Transfer to a bowl. Sweet and sour tangy mango sauce is now ready.
At the time of serving take a round white plate.
Place chicken and jacket potato over some mango sauce.Also place some glazed carrots in the plate, decorate as you like and serve immediately.
