Description
Sous vide chicken tagine offers deliciously juicy chicken and bold Moroccan flavors. Ready in an hour.
Ingredients
Scale
- 3–4 pounds skin-on, boneless chicken thighs
- 1 tablespoon olive oil
- 4 garlic cloves, smashed
For the tagine spices:Â
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cinnamon
For the tagine base:Â
- 1 large yellow onion
- 2 medium carrots
- 1 garlic clove
- Zest and juice of 1 lemon
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 2 tablespoons honey
- 1/2 cup black olives, pitted and halved
- 2 tablespoons fresh cilantro leaves
Instructions
- Set up the sous vide: Preheat water to 167°F (75°C) using a sous vide machine.
- Prepare the tagine spices: In a small bowl, combine salt, freshly ground pepper, paprika, cumin, ginger, coriander, cayenne pepper, and cinnamon. Mix well, and divide it in half.Â
- Prepare chicken thighs: Rinse and pat the chicken thighs dry with paper towels. Season them with one half of the mixed spices on both sides. Heat a skillet over medium-high heat until really hot, add olive oil and swirl. Sear the chicken skin side down in a single layer until golden brown, about a minute or two. Throw smashed garlic in the skillet to roast at the same time. Flip the chicken and sear the other side for about 30 seconds. Transfer the chicken from the skillet to a plate and let it cool. Pour off and discard all but 1 tablespoon of fat from the skillet. Set the skillet back on the stove.
- Sous vide the chicken thighs: Prepare a large sous vide bag or use multiple bags if needed. Place the chicken in the bag(s) in one single layer along with the garlic. Vacuum-seal the bag(s). Submerge the chicken thighs in the preheated water and set the timer for 45 minutes.
- Prepare for the tagine base: Cut the onion in half, peel, and cut into ¼-inch-slices; peel carrots and cut crosswise into ½-inch-thick slices; mince 1 clove of garlic; zest, then juice the lemon and combine 1 teaspoon of lemon zest with the minced garlic and set aside; halve olives; then chop cilantro.Â
- Cook the tagine base: Heat the same skillet with the residual fat over medium heat. Once hot, add the onion and cook, stirring occasionally, 5 to 7 minutes. (Add a few tablespoons of chicken broth in the skillet if it gets too dry.) Sprinkle the remaining spices and flour, stirring constantly, and cook until fragrant, about 30 seconds. Stir in the broth, honey, remaining lemon zest, and a pinch of salt, scraping the bottom of the skillet to loosen any browned bits. Add the carrots, cover, and simmer until the carrots are tender-crisp, about 10-15 minutes.
- Bring the chicken tagine together: Once the timer goes off, remove the chicken from the water bath. Open the bag and add the chicken into the skillet and pour all the chicken juice from the bag, including garlic, into the skillet. Stir in olives, the lemon zest-garlic mixture, cilantro and 1 tablespoon lemon juice. Taste the sauce and adjust the flavor with salt, pepper, and more lemon juice to your liking. Garnish with fresh cilantro and serve with couscous or flatbread.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8.4g
- Sodium: 847.9mg
- Fat: 25.3g
- Saturated Fat: 6.4g
- Trans Fat: 0.1g
- Carbohydrates: 15.5g
- Fiber: 1.8g
- Protein: 22.9g
- Cholesterol: 127.3mg
