Crispy Chicken Leg Confit with Couscous and Olives

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

Ingredients

  • 1 ½ teaspoons ground allspice
  • 3 tablespoons fresh lemon juice
  • Salt
  • 1 cup water
  • 1 ½ teaspoons ground fennel
  • ¼ cup chopped green olives
  • 6 cups pure olive oil
  • + 10 more ingredients
    • 1 small carrot, minced
    • 3 cloves garlic, minced
    • 1 teaspoon finely grated lemon zest
    • 2 tablespoons chopped mint
    • 1/3 cup extra-virgin olive oil
    • 3 ½ tablespoons fresh thyme
    • 1 cup couscous
    • Freshly ground pepper
    • ½ small red onion, minced
    • 6 wholes chicken legs (about 10 ounces each)

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 My Recipes

Comments

Variations on Crispy Chicken Leg Confit with Couscous and Olives

  • Crispy Chicken Leg Confit with Couscous and Olives
    • Freshly ground pepper
    • 1.5 teaspoon(s) ground fennel
    • 1.5 teaspoon(s) ground allspice
    • 3 tablespoon(s) fresh lemon juice
    • +12 other ingredients


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