Sous Vide Jerk Chicken with Chickpea Salad
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Anova
Pro-level cooking techniques made simple.
Ingredients for 2
6 boneless, skinless chicken breast tenderloins
4 tablespoons extra virgin olive oil
2 tablespoons hot sauce
1 teaspoon ground cumin
1 teaspoon light brown sugar
1 teaspoon ground cinnamon
Salt and freshly ground black pepper
1 (14-ounce/400 g) can chickpeas, drained
1/2 cup crumbled feta cheese
1/2 cup fresh basil, torn
1/2 cup fresh mint, torn
4 teaspoons pine nuts, toasted
2 teaspoons honey
2 teaspoons freshly squeezed lemon juice
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).
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Step 2
Combine the chicken, 2 tablespoons olive oil, hot sauce, cumin, brown sugar, and cinnamon in a large zipper lock bag. Season with salt and pepper. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 hour and 15 minutes.
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Step 3
Meanwhile, combine the chickpeas, feta, basil, mint, and pine nuts in a large bowl. Set aside.
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Step 4
In a small bowl, whisk together the honey, lemon juice, and remaining 2 tablespoons olive oil. Season to taste with salt and pepper.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and chop into bite-sized pieces. Discard any cooking liquid.
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Step 1
Toss the salad mixture with the chicken and the dressing. Divide between plates, serve, and enjoy!