Crispy Chicken Leg Confit with Couscous and Olives

Ingredients

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

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...

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