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Ingredients

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Method


This confit-spiced umleqwa reimagines traditional South African flavours through refined technique. Chicken is gently cured with aromatic spices including fennel, star anise and bay leaf, then slowly confit in oil until tender and deeply infused with flavour. The result is succulent meat with crisp, golden skin, celebrating the bold spices and slow-cooking traditions that form part of South Africa’s rich culinary heritage.

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Preparation

  1. Method

    1. Cut the Umleqwa (Cornish game hen) into manageable pieces (legs, thighs, breasts, wings). Pat dry with paper towel. 
    2. In a bowl, mix Robertsons Medium Rajah Curry Powder and Robertsons Chicken Spice. 
    3. Rub the spice mix evenly over the chicken pieces and allow to stand for 15–20 min while you prepare the aromatics. 
    4. Lightly crush the fennel seeds, star anise, and peppercorns to release aroma. Keep bay leaves whole. 
    5. Place the seasoned chicken pieces into a deep pot. 
    6. Add the aromatics (star anise, fennel seeds, bay leaves, peppercorns). 
    7. Pour in the sunflower oil, ensuring the chicken is fully submerged. 
    8. If needed, weigh the chicken down with a heat‑proof plate to keep it below the oil surface. 
    9. Heat the pot or bain-marie gently over low heat in oven or stove. 
    10. Maintain the oil temperature between 90–110 °C (the oil should never bubble or fry). 
    11. Confit slowly for 2–3 hours until the meat is tender and pulls away from the bone. 
    12. Meat should be soft, tender, and cooked through without needing high heat. 
    13. If still firm, continue cooking for an additional 20–30 min. 
    14. Carefully lift the chicken from the oil and place on a tray to rest. 
    15. Strain the warm oil through a fine sieve to remove spices (you keep oil for the next time). 
    16. Finish (optional crisping): For service, crisp the skin by either pan‑searing skin‑side down in a hot pan for 2–3 min, for colour.
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