Place the raw chicken in the Lemon Brine, and let it soak overnight in the refrigerator. When you're ready to start cooking, remove the chicken from the brine and pat it dry with paper towels.
Heat the oven to 350 degrees.
Season all sides of the chicken pieces with salt and pepper, and warm the olive oil in a saute pan over medium heat. Sear the chicken in the pan until golden brown. While the chicken is in the pan, prepare the Braise.
Place the Braise into a 9-inch by 12-inch pan and nestle the chicken legs and thighs, skin side up, on top. The liquid should come about halfway up.
Tightly wrap the pan of chicken with aluminum foil and cook in the oven for about 1.5 hours. While the chicken is in the oven, make the Herbed Yogurt and Orange Couscous.
To plate, cover the plate with a scoop of Herbed Yogurt and spread it out. Top with a scoop of Orange Couscous. Top with a chicken leg and thigh, spoon some of the braising liquid on top, and add the olives. If desired, add more yogurt on top.
Recipe by Curtis Gamble - The Cafe at the Frick. Reprinted from an article in the Pittsburgh Tribune Review - Sunday, November 30, 2008
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1753g)|
|Recipe Makes: 2|
|Calories from Fat: 328 (28%)|
|Amt Per Serving||% DV|
|Total Fat 36.5g||49 %|
|Saturated Fat 14.1g||70 %|
|Monounsaturated Fat 12.8g|
|Polyunsanturated Fat 6g|
|Cholesterol 169mg||52 %|
|Sodium 11231.2mg||387 %|
|Potassium 1756.2mg||46 %|
|Total Carbohydrate 162.4g||48 %|
|Dietary Fiber 13.4g||53 %|
|Sugars, other 149.1g|
|Protein 56g||80 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1189
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.