Ingredients & Substitutes

Instructions

1. 1

   Season 4 boneless, skinless chicken thighs with 1 teaspoon salt, 0.5 teaspoon black pepper, 0.5 teaspoon ground coriander, and 0.25 teaspoon blue fenugreek on all sides.

2. 2

   Place the seasoned chicken thighs into a vacuum-sealable bag with 1 tablespoon of chopped fresh cilantro and 1 tablespoon of chopped fresh parsley, then vacuum seal the bag.

3. 3

   Submerge the sealed chicken bag in a preheated water bath set to 63 degrees Celsius and cook for 2 hours to achieve tender and juicy results.

4. 4

   While the chicken cooks, prepare the pomegranate-walnut glaze by combining 1 cup (240 ml) pomegranate juice, 0.5 cup (60 grams) finely ground walnuts, 3 minced garlic cloves, 2 tablespoons (30 ml) red wine vinegar, and 2 tablespoons (30 grams) pomegranate molasses in a small saucepan over medium heat, simmering until slightly thickened, about 10-15 minutes.

5. 5

   Remove the chicken from the sous-vide bath, carefully open the bag, and pat the chicken thighs thoroughly dry with paper towels to prepare for searing.

6. 6

   Heat 2 tablespoons (30 ml) olive oil in a large skillet over medium-high heat until shimmering, then sear the dried chicken thighs for 3-4 minutes per side until deeply golden brown and caramelized.

7. 7

   Transfer the seared chicken thighs to serving plates and generously spoon the pomegranate-walnut glaze over each piece.

8. 8

   Garnish the finished dish with the remaining 0.25 cup chopped fresh cilantro and 0.25 cup chopped fresh parsley before serving immediately.