By Marcus Samuelsson for Pure Leaf Tea House Collection
What You Need
<em>For the chicken: </em>1 5-lb whole chicken
Black Tea Brine to submerge
4 ounces canola oil
2 onions, sliced
<em>For the brine: </em>2 bottles Pure Leaf Tea House Collection Black Tea Sicilian Lemon & Honeysuckle
¼ cup black peppercorns
4 lemons, roughly chopped
1 large sprig black tea
¼ cup salt
For the couscous: 4 ½ cups water
½ teaspoon kosher salt
1 tablespoon olive oil
3 cups couscous
For the vinaigrette (Combine ingredients in a bowl. Season with salt and pepper to taste):
1 tablespoon balsamic vinegar
Juice from 1 lemon
3 tablespoons olive oil
1 tablespoon chopped pitted Kalamata olives
1 tablespoon chopped fresh rosemary
½ teaspoon chopped fresh sage
1 garlic clove, chopped
1 tablespoon raisins
Kosher salt and freshly ground black pepper
Bring all brine ingredients to a boil in a large pot. Simmer for 5 minutes. Taste for balance and cool. Submerge chicken in brine for up to 12 hours.
Preheat oven to 350°F. Remove chicken from the brine and dry thoroughly. Rub with canola oil. Place sliced onion on the bottom of a roasting pan. Rest chicken breast side up on onions. Roast at 350°F for 1 hour 30 minutes. In the last 10 minutes raise temperature to 400°F. The internal temperature of the chicken should be 165°F. Rest for 10 minutes before carving.
Serve with couscous and drizzle each plate with the vinaigrette.
While the chicken rests, bring the water to a boil in a large saucepan. Add the salt and olive oil. Pour in the couscous, stir, cover the pot and turn off the heat. When the water is absorbed, about 15 minutes, fluff the couscous with a fork.