Sous Vide Tagine-Style Chicken Breasts

Ingredients for 2

• 1 tablespoon paprika

• 1 tablespoon ground coriander

• 2 teaspoons turmeric

• 1 1/2 teaspoons ground ginger

• 1 teaspoon cinnamon

• 1 teaspoon ground allspice

• 3/4 teaspoon ground cardamom

• 1/2 teaspoon garlic powder

• 2 bone-in, skin-on chicken breasts, trimmed

• Kosher salt and freshly ground black pepper

• 2 tablespoons extra-virgin olive oil

• 1 small onion, diced

• 1 1/2 teaspoons minced fresh ginger

• 2 cloves garlic, minced

• Pinch saffron

• 2 tablespoons tomato paste

• 1 cup low-sodium chicken broth

• 2 Roma tomatoes, peeled, de-seeded, and sliced into thin strips

• 1/2 cup pitted and chopped green olives

• Chopped fresh cilantro, for serving

Directions

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 146ºF (63.3ºC).

• 

  Step 2

  Combine the paprika, coriander, turmeric, ginger, cinnamon, allspice, cardamom, and garlic powder in a small bowl. Transfer to a medium skillet set over medium heat. Toast until fragrant, about 1 minute. Return to bowl and let cool.

• 

  Step 3

  Season the chicken breasts with salt and pepper. Rub the chicken with 1 tablespoon spice mix. Transfer to a large zipper lock or vacuum seal bag with 1 tablespoon olive oil. Seal using the water immersion technique or a vacuum sealer on the moist setting.

• 

  Step 4

  Place the bag in the water bath and set the timer for 2 1/2 hours, or up to 6 hours.

• 

  Step 5

  About 30 minutes before the chicken is finished, prepare the sauce: Heat the remaining tablespoon olive oil in a medium skillet over medium heat. When the oil is shimmering, add the onion, ginger, garlic, saffron, and 1 tablespoon spice mix, and season with salt. Sauté until the onions are soft and translucent, 5 to 7 minutes.

• 

  Step 6

  Add the tomato paste and continue to cook, stirring frequently, until the tomato paste turns deep red, 3 to 5 minutes. Add the broth, tomatoes, and olives, and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Once the sauce reaches a simmer, reduce the heat to low, cover the skillet, and cook for 20 minutes. Season to taste with salt and pepper. 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 transfer to a cutting board. Cut the meat from the bone and slice into 1/2-inch thick medallions. Gently warm the sauce and place the chicken slices in the skillet. Spoon the sauce over the chicken, sprinkle with cilantro, and serve.

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