Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 4 boneless, skinless chicken thighs generously with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.

2. 2

   Place the seasoned chicken thighs into a vacuum-sealable bag along with 1 tablespoon of olive oil and cook in a sous-vide bath set to 150°F (65°C) for 2 hours.

3. 3

   Heat the remaining 1 tablespoon of olive oil in a large tagine or heavy-bottomed pot over medium heat, then sauté 1 large finely chopped onion until softened, which takes about 8 minutes.

4. 4

   Stir in 4 minced cloves of garlic, 1 tablespoon of Ras el Hanout, 1 teaspoon of ground turmeric, 1 teaspoon of ground ginger, 1/2 teaspoon of ground cumin, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of crumbled saffron threads, cooking for 1 minute until fragrant.

5. 5

   Pour in 1 can (13.5 fluid ounces) of full-fat coconut milk and 1/2 cup of chicken broth, then bring the mixture to a gentle simmer before adding 1/2 cup of halved dried apricots and 1/4 cup of blanched slivered almonds.

6. 6

   Remove the cooked chicken from the sous-vide bag, slice each thigh into 1-inch strips, and add the chicken along with any accumulated bag juices to the simmering sauce, letting it gently heat through for 5 minutes.

7. 7

   Stir in 1 tablespoon of fresh lemon juice and 1/4 cup of chopped fresh cilantro just before serving this fragrant dish with couscous or rice.