Recipe: Sous Vide Moroccan-Style Chicken Breast
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
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
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.