Crispy Chicken Leg Confit with Couscous and Olives

Crispy Chicken Leg Confit with Couscous and Olives
Photo by Quentin Bacon

Ingredients

  • 6 cup(s) pure olive oil
  • Salt
  • 1 cup(s) couscous
  • 1 cup(s) water
  • 0.3333 cup(s) extra-virgin olive oil
  • 3.5 tablespoon(s) fresh thyme
  • 0.5 small red onion
  • + 10 more ingredients
    • 0.25 cup(s) chopped green olives
    • 3 clove(s) garlic
    • 2 tablespoon(s) chopped mint
    • 6 whole(s) chicken legs
    • 1 small carrot
    • 1 teaspoon(s) finely grated lemon zest
    • Freshly ground pepper
    • 1.5 teaspoon(s) ground fennel
    • 1.5 teaspoon(s) ground allspice
    • 3 tablespoon(s) fresh lemon juice

In a small bowl, combine 3 tablespoons of the thyme with 1 1/2 teaspoons of salt and the garlic, fennel and allspice. Sprinkle the mixture all over the chicken and place in a deep casserole. Cover and refrigerate overnight. Preheat the oven to 275°. Pour the pure olive oil over the chicken and ba...

View full recipe at Food & Wine

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