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Crispy Chicken Leg Confit with Couscous and Olives Recipe

Crispy Chicken Leg Confit with Couscous and Olives Recipe

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Crispy Chicken Leg Confit with Couscous and Olives

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Ingredients

Count

Nutrition

2229

Calories

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Ingredients:

Serving

3 1/2 tbsp fresh thyme
salt
3 cloves garlic, minced
1 1/2 tsp ground fennel
1 1/2 tsp ground allspice
6 wholes chicken legs (about 10 oz each)
6 cups pure olive oil
1/2 small red onion, minced
1 small carrot, minced
1 cup couscous
1 cup water
1 tsp finely grated lemon zest
3 tbsp fresh lemon juice
1/3 cup extra-virgin olive oil
1/4 cup chopped green olives
2 tbsp chopped mint
freshly ground pepper

Directions:

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 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.
Meanwhile, increase the oven temperature to 400°. Spoon 1 tablespoon of the confit oil into a medium saucepan. Add the onion and carrot and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the couscous and stir to coat with oil. Add the water and a generous pinch of salt and bring to a boil. Cover and remove from the heat. Let stand until the couscous is tender and plumped, about 10 minutes. Fluff with a fork, cover and keep warm.
Press the chicken legs slightly to flatten them. In a large, ovenproof nonstick skillet, heat the remaining 1 tablespoon of confit oil. Add the chicken, skin side down, and cook over moderately high heat until the skin begins to crisp, about 3 minutes. Transfer the skillet to the oven and roast the chicken for about 8 minutes, until heated through and the skin is very crisp.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2228.75 Kcal (9331 kJ)
Calories from fat	2165.1 Kcal
		% Daily Value*
Total Fat	240.57g	370%
Cholesterol	43mg	14%
Sodium	211.21mg	9%
Potassium	257.13mg	5%
Total Carbs	26.19g	9%
Sugars	0.99g	4%
Dietary Fiber	2.94g	12%
Protein	13.17g	26%
Vitamin C	8.3mg	14%
Vitamin A	0.3mg	11%
Iron	30.7mg	170%
Calcium	46.9mg	5%

Amount Per 100 g
Calories	544.09 Kcal (2278 kJ)
Calories from fat	528.55 Kcal
		% Daily Value*
Total Fat	58.73g	370%
Cholesterol	10.5mg	14%
Sodium	51.56mg	9%
Potassium	62.77mg	5%
Total Carbs	6.39g	9%
Sugars	0.24g	4%
Dietary Fiber	0.72g	12%
Protein	3.22g	26%
Vitamin C	2mg	14%
Vitamin A	0.1mg	11%
Iron	7.5mg	170%
Calcium	11.4mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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