Sous Vide Cajun-Spiced Chicken Thighs with Oregano Asparagus

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Christina Wylie

Koh Samui Thailand

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...

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Chicken, like fish, is quite delicate when it comes to sous vide cooking – but with the correct time and temperature, this delicate meat comes out juicy and tender. And the addition of cajun spices makes this dish full of flavour. In this recipe we’ve used chicken thighs for extra moistness and served it with some herb-loaded asparagus.
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Ingredients for 1

  • 2 boneless, skinless chicken thighs

  • 1 1/2 tablespoons Cajun dry spice rub

  • 2 tablespoons extra virgin olive oil

  • 1 bunch asparagus, trimmed

  • 1 teaspoon chopped fresh oregano

  • Salt and freshly ground black pepper

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 147ºF (64.5ºC).

  • Step 2

    Season chicken with Cajun spice rub. Place in a medium zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place in the water bath and set the timer for 2 hours.

  • Step 3

    About 10 minutes before the chicken is finished, begin preparing the asparagus: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the asparagus and oregano. Season with salt and pepper.

  • Step 4

    Sauté, stirring frequently, until the asparagus begins to brown, 2 to 3 minutes. Add 1 tablespoon water and cook, stirring, until the water evaporates, 1 to 2 minutes. Remove from heat until the chicken is finished.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and pour cooking liquid into the pan with the asparagus.

    • Step 1

      Return the asparagus to medium-high heat and cook, stirring frequently, until all of the moisture have evaporated, 3 to 5 minutes.

    • Step 2

      Transfer asparagus to a serving plate, season to taste with salt and pepper, and cover to keep warm.

    • Step 3

      Heat the remaining tablespoon olive oil in the skillet over medium-high heat. When the oil is shimmering, add the chicken. Sear until well-browned on both sides, about 1 minute total.

    • Step 4

      Transfer chicken to a cutting board and slice into bite-sized pieces. Serve alongside the asparagus.

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149.9 F / 65.5 C Recipe Temp
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