Crispy Chicken Leg Confit with Couscous and Olives

Name: Crispy Chicken Leg Confit with Couscous and Olives
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 carrot, minced; 2 kilograms chicken legs (about each); 237 milliliters couscous; 4 Tbsps fresh thyme; 3 garlic, minced; 59 milliliters chopped green olives; 2 teaspoons ground allspice; 2 teaspoons ground fennel; 3 Tbsps fresh lemon juice; 1 teaspoon finely grated lemon zest; 2 Tbsps chopped mint; 79 milliliters extra-virgin olive oil; 1 liters pure olive oil; 6 servings Freshly ground pepper; 1 red onion, minced; 6 servings Salt; 237 milliliters water

You can never have too many main course recipes, so give Crispy Chicken Leg Confit with Couscous and Olives a try. This dairy free recipe serves 6. One portion of this dish contains about 31g of protein, 61g of fat, and a total of 782 calories. If you have carrot, mint, lemon juice, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a small bowl, combine 3 tablespoons of the thyme with 1 1/2 teaspoons of salt and the garlic, fennel and allspice.

Ingredients you will need

Allspice

Fennel

Garlic

Thyme

Salt

Equipment you will use

Bowl

Sprinkle the mixture all over the chicken and place in a deep casserole. Cover and refrigerate overnight.

Ingredients you will need

Whole Chicken

Preheat the oven to 27

Equipment you will use

Oven

Pour the pure olive oil over the chicken and bake for about 2 hours, until tender. Using tongs, transfer the chicken to a rack set over a baking sheet and let drain for 20 minutes; reserve 2 tablespoons of the confit oil.

Ingredients you will need

Olive Oil

Whole Chicken

Cooking Oil

Equipment you will use

Baking Sheet

Oven

Tongs

Meanwhile, increase the oven temperature to 40

Equipment you will use

Oven

Spoon 1 tablespoon of the confit oil into a medium saucepan.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add the onion and carrot and cook over moderate heat, stirring occasionally, until softened, about 7 minutes.

Ingredients you will need

Carrot

Onion

Add the couscous and stir to coat with oil.

Ingredients you will need

Couscous

Cooking Oil

Add the water and a generous pinch of salt and bring to a boil. Cover and remove from the heat.

Ingredients you will need

Water

Salt

Let stand until the couscous is tender and plumped, about 10 minutes. Fluff with a fork, cover and keep warm.

Ingredients you will need

Couscous

Press the chicken legs slightly to flatten them. In a large, ovenproof nonstick skillet, heat the remaining 1 tablespoon of confit oil.

Ingredients you will need

Chicken Leg

Cooking Oil

Equipment you will use

Frying Pan

Add the chicken, skin side down, and cook over moderately high heat until the skin begins to crisp, about 3 minutes.

Ingredients you will need

Whole Chicken

Transfer the skillet to the oven and roast the chicken for about 8 minutes, until heated through and the skin is very crisp.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Oven

Meanwhile, in a small bowl, whisk the lemon zest and juice with the remaining 1/2 tablespoon of thyme and the extra-virgin olive oil. Stir in the olives and mint and season with salt and pepper. Spoon the couscous onto plates and top with the chicken legs. Spoon the dressing over the chicken and couscous and serve right away.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper