Chicken Confit with Pickled Tomatoes

Ingredients

• 8 bone-in, skin-on chicken thighs, 3 to 4 pounds
• 1⁄4 cup kosher salt
• 4 teaspoons ras el hanout
• 1 head garlic, cloves peeled and smashed
• 24 sprigs fresh thyme
• 3⁄4 cup distilled white vinegar
• 1⁄2 cup water
• 1 1⁄2 tablespoons molasses
• 2 teaspoons kosher salt
• 1 teaspoon vanilla extract
• 1 pint grape tomatoes, quartered
• 1⁄2 yellow onion, diced
• 12 sprigs fresh thyme
• 1 yellow onion, thinly sliced
• 1 1⁄2 cups olive oil
• 1 1⁄2 cups vegetable oil
• 2 pounds cooked rice vermicelli
• 2 cups chopped herbs (such as parsley, mint, basil, or dill)
• 2 teaspoons kosher salt

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