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YIELD 4 SERVINGS
COOKING TIME 2 - 5 HOURS
COOKING TEMPERATURE 148˚F (64.5˚C)
INGREDIENTS
Chicken Thighs
Wi�h Orange
Mint Glaze
Sous Vide 18
This recipe is provided by Jason Logsdon from Amazing Food Made Easy. For more amazing recipes like this one, please see AFMEasy.com/Gourmia.
1 POUND CHICKEN THIGHS
1 TEASPOON GARLIC POWDER
1 TEASPOON GROUND CORIANDER
1 TEASPOON ANCHO CHILE POWDER,
OR YOUR CHILE POWDER OF CHOICE
PEPPER
6 CLOVES GARLIC, DICED
1/4 TEASPOON CHIPOTLE POWDER,
OR CHILE POWDER OF YOUR CHOICE
1 1/2 CUPS ORANGE JUICE
1/4 CUP CHOPPED MINT
Mix the spices together in a bowl. Pepper the chicken
then sprinkle with the spice mixture and seal in a sous vide
pouch. At this point you can store the pouch in the refrigerator
for up to 2 days, freeze it for up to 6 months, or cook it right
away.
Preheat the water bath to 148°F / 64.5°C. Place the
sous vide pouches in the water bath and cook for 2 to 5 hours.
Remove the pouches and place in a 1/2 ice - 1/2 water bath
until chilled. You can store the pouches in the refrigerator for
around 2 days or freeze them for up to 6 months.
Heat a pan over medium-high heat. Remove the sous
vide chicken thighs from the pouches and pat dry. Sear the
chicken in the pan until they begin to brown. Remove from the
heat and set on a plate under foil. Add the garlic to the pan and
let cook for about 1 minute. Add the chipotle powder and
orange juice and cook until it thickens some, about 10 to 15
minutes. To serve, place the sous vide chicken thighs on
plates. Pour the sauce over the chicken and top with the
chopped mint.
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