Sous Vide Spiced Chicken Thighs

Name: Sous Vide Spiced Chicken Thighs
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 3 Tbs. full-fat Greek yogurt; 2 Tbs. olive oil; 2 Tbs. fresh lemon juice; 1 Tbs. white wine vinegar; 4 garlic cloves, minced; 3 Tbs. dried oregano or dried rosemary; 1 Tbs. smoked paprika; 2 tsp. ground coriander; 2 tsp. kosher salt; 1/4 tsp. freshly ground pepper; 1 lb. (500 g) boneless, skinless chicken thighs; 1 lemon, sliced; 1 garlic clove; 1 fresh oregano sprig; 1 fresh rosemary sprig; 1 Tbs. vegetable oil; <a href="https://www.williams-sonoma.com/recipe/pizza-stone-pita-with-herbed-labneh.html"><b><u>Pizza Stone Pita with Herbed Labneh</u></b></a>; 1 small cucumber, thinly sliced; 1/2 small red onion, thinly sliced; 1 cup (6 oz./180 g) cherry tomatoes, halved

Prep Time: 30 minutes

Cook Time: 70 minutes

Servings: 2

Whether it’s a Greek gyro, a Turkish doner kebab, or a shawarma from the Levant, spit-roasted meats served on warm flatbread are a popular street food in many parts of the Mediterranean and Middle East. In this modern—and somewhat lighter—version, we use chicken rather than the traditional lamb or beef, and we cook it using the sous vide method so that the relatively lean meat doesn’t dry out during cooking. It makes the perfect pairing with Pizza Stone Pita with Herbed Labneh, but if you’re short on time, simply serve with your favorite purchased flatbread and a dollop of Greek yogurt or labneh.

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Ingredients:

For the marinade:

3 Tbs. full-fat Greek yogurt
2 Tbs. olive oil
2 Tbs. fresh lemon juice
1 Tbs. white wine vinegar
4 garlic cloves, minced
3 Tbs. dried oregano or dried rosemary
1 Tbs. smoked paprika
2 tsp. ground coriander
2 tsp. kosher salt
1/4 tsp. freshly ground pepper

For the chicken:

1 lb. (500 g) boneless, skinless chicken thighs
1 lemon, sliced
1 garlic clove
1 fresh oregano sprig
1 fresh rosemary sprig
1 Tbs. vegetable oil

For serving:

Pizza Stone Pita with Herbed Labneh
1 small cucumber, thinly sliced
1/2 small red onion, thinly sliced
1 cup (6 oz./180 g) cherry tomatoes, halved

Directions:

To make the marinade, in a large nonreactive bowl, whisk together the yogurt, olive oil, lemon juice, vinegar, garlic, dried oregano, paprika, coriander, salt and pepper. Set aside.

To prepare the chicken, place a chicken thigh inside a sealable plastic bag or between two sheets of parchment paper. Using a meat mallet or rolling pin, pound the chicken until it is about 1/2 inch (12 mm) thick. Set aside and repeat with the remaining chicken thighs.

Add the chicken thighs to the bowl with the marinade and turn to evenly coat. Cover with plastic wrap and refrigerate for at least 2 hours or up to 12 hours.

Prepare an immersion circulator for use according to the manufacturer’s instructions. Preheat the water to 165°F (74°C).

Remove the chicken from the marinade, shaking off any excess, then place the chicken thighs in a vacuum bag and add the lemon slices, garlic, oregano and rosemary. Vacuum seal the bag.

When the water reaches the desired temperature, lower the bag into the water bath and clip the top of the bag to the side of the water basin. Cook for 1 hour.

Remove the bag from the water bath and transfer the chicken to a baking sheet. Pat dry with paper towels.

In a cast-iron skillet over medium-high heat, warm the oil. Add the chicken and sear until browned on one side, about 2 minutes. Turn the chicken over and cook until browned on the second side, about 2 minutes more.

Transfer the chicken to a cutting board and thinly slice. Serve with the pita and herbed labneh, cucumber, onion and tomatoes alongside so diners can assemble their own open-faced pita sandwiches. Serves 2.

Williams Sonoma Test Kitchen

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