Recipe: Sous Vide Moroccan-Style Chicken Breast

  By Jack Lawson    

May 21, 2020

Sous vide chicken breasts are a great foundation for experimenting in the kitchen. They take on flavour profiles like nothing else, and are a healthy alternative to red meat.

  • Prep: 10 mins
  • Cook: 2 hrs 30 mins
  • Yields: 2 servings

Ingredients

2 Medium Chicken Breasts

1 tbsp extra virgin olive oil

1/2 of a lemon, divided into slices

Freshly torn cilantro to garnish

Salt and pepper to taste

Ras El Hanout Spice Mix

1 tsp Turmeric

1 tsp cumin

1 tsp grated ginger (use a glass or plastic cutting board)

1 tsp cardamom

1 tsp paprika

1/2 tsp cinnamon

1/2 tsp allspice

1/4 tsp cloves

1/2 to 1 tsp of cayenne depending on heat tolerance

A pinch of grated nutmeg

Freshly cracked black pepper

Directions

1Pat chicken dry and season lightly first with salt, pepper and olive oil, then with your spice mix.

2Let stand at room temperature for 1 hr, or if possible cover and refriferate over night.

3Set water bath to 145 degree Fahrenheit

4Place chicken in a vacuum sealable bag along with lemon slices (you can also use the water displacement method)

5Cook for 2 hours for moist chicken, or up to 2.5 for a firmer texture

6Remove chicken breasts from the water path, discard the lemons and reserve any excess cooking liquid.

7Heat a glug of olive oil in a pan until very hot

8Sear chicken breasts in your pan 1-2 minutes per side

9When you flip the chicken breasts add the reserved cooking liquid

10Plate with freshly torn cilantro

Ras El Hanout is a classic Moroccan spice mix, much like steak spice or poultry seasoning. You can find it in ethnic grocers, or make you own blend like in our recipe. Legend has it that there were originally over 50 spices native to Morroco used in its creation, compiled by North African spice merchants.

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