Sous Vide Jerk Chicken with Chickpea Salad
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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
Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).
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.
Meanwhile, combine the chickpeas, feta, basil, mint, and pine nuts in a large bowl. Set aside.
In a small bowl, whisk together the honey, lemon juice, and remaining 2 tablespoons olive oil. Season to taste with salt and pepper.
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.
Toss the salad mixture with the chicken and the dressing. Divide between plates, serve, and enjoy!