Chicken thighs

A very tasty chicken. Note: the top picture is not mine. I had to use something, so I took something from the web. I will try to replace it as soon as I can.

Author

Ori Kolp

Prep Time: 60:00

Recipe Time: 03:00

Temperature : 167F / 75C

Ingredients

• 4 Chicken whole legs, or 6 thighs, or 8 drumsticks
• 2 tomatoes, ripe and fleshy, medium size, grated
• 1 red bell pepper, medium size, grated
• 1 tspn smoked paprika
• 0.5 tspn hot paprika
• 0.5 tspn ground black pepper
• 0.25 tspn turmeric
• 1 tspn powdered or minced dry garlic, or 4 cloved minced fresh garlic
• 0.25 tsp crushed dried chillies
• 0.5 tspn thyme, dried
• 0.25 tspn coriander seeds, powdered
• 4 tbspns olive oil

Directions

1. Make a paste/wet rub from all ingredients (but the chicken)
2. Clean the chicken, and partially lift the skin. Rub the paste on the exposed flesh, and place the skin back on the thighs.
3. Optional: coat the skin with a dry rub
4. Place the chicken in a vacuum sealing bag, and add the remaining wet rub. Vacuum and seal the bag. Use the 'wet' setting if the vacuum pulls too much liquid.
5. Place in water bath for 3 hours at 75°C.

Finishing Steps

1. Take the thighs out of the bags and pat them dry. Keep the liquids that are left in the bag. These can be used to make a delicious sauce for the chicken.
2. Place the thighs in a broiling pan, skin side up. Put the pan in a broiler or high temperature oven for approximately 3 minutes.