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Sous Vide Moroccan Chicken Thighs

Sous Vide Moroccan Chicken Thighs
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Learn how to make succulent Sous Vide Moroccan Chicken Thighs with this easy recipe. Perfectly seasoned and full of flavor, a must-try dish!

Ingredients

Scale
  • 2 lbs chicken thighs, bone-in and skin-on (about 900 g)
  • 2 tablespoons olive oil (30 ml)
  • 1 tablespoon lemon juice (15 ml)
  • 2 teaspoons ground cumin (about 5 g)
  • 2 teaspoons ground coriander (about 5 g)
  • 1 teaspoon ground paprika (about 2.3 g)
  • 1 teaspoon ground turmeric (about 2.3 g)
  • 1 teaspoon ground cinnamon (about 2.3 g)
  • 1 teaspoon ground ginger (about 2.3 g)
  • 1 teaspoon garlic powder (about 2.3 g)
  • 1 teaspoon onion powder (about 2.3 g)
  • 1 teaspoon salt (about 5.7 g)
  • 1/2 teaspoon ground black pepper (about 1.15 g)
  • 1/4 teaspoon ground red pepper (optional) (about 0.6 g)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh cilantro, chopped (about 4 g)
  • 1 tablespoon fresh parsley, chopped (about 4 g)

Instructions

  1. Preheat your sous vide machine to 165°F (74°C).
  2. In a small bowl, combine olive oil, lemon juice, ground cumin, ground coriander, ground paprika, ground turmeric, ground cinnamon, ground ginger, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
  3. Add minced garlic, chopped cilantro, and chopped parsley to the spice mixture.
  4. Pat the chicken thighs dry with paper towels.
  5. Rub the spice mixture evenly over the chicken thighs.
  6. Place the chicken thighs in a single layer in a vacuum-seal bag or a resealable plastic bag.
  7. Seal the bag using a vacuum sealer or by using the water displacement method.
  8. Submerge the sealed bag in the preheated sous vide water bath.
  9. Cook the chicken thighs for 2 to 4 hours.
  10. Once cooked, remove the bag from the water bath.
  11. Carefully take the chicken thighs out of the bag and pat them dry with paper towels.
  12. Heat a skillet over medium-high heat and add a little olive oil.
  13. Sear the chicken thighs skin-side down until the skin is crispy, about 2-3 minutes.
  14. Flip the chicken thighs and sear for another 1-2 minutes on the other side.
  15. Remove the chicken from the skillet and let it rest for a few minutes before serving.
  16. Serve the sous vide Moroccan chicken thighs with your choice of sides.

Notes

  • Pat the chicken thighs dry before rubbing with the spice mixture for better adherence.
  • Add optional ground red pepper to the spice mix for extra heat.
  • Sear chicken thighs in a hot skillet for crispy skin, then garnish with fresh cilantro and parsley before serving.

Nutrition

Find it online: https://sousviderecipe.com/sous-vide-moroccan-chicken-thighs/