Ingredients & Substitutes

Instructions

1. 1

   Preheat a water bath to 145°F (63°C) for the sous-vide cooking process.

2. 2

   In a small bowl, combine 1 finely minced preserved lemon rind, 2 tablespoons of fresh za'atar blend, 1 tablespoon of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to create a rub.

3. 3

   Pat dry 4 (6-ounce) boneless, skinless chicken breasts and evenly coat them with the prepared preserved lemon and za'atar rub, then place each seasoned chicken breast into individual vacuum-sealable bags.

4. 4

   Remove all air from the bags using a vacuum sealer and submerge the sealed chicken breasts into the preheated water bath, cooking them for 2 hours until tender and perfectly cooked through.

5. 5

   While the chicken cooks, heat 1 tablespoon of olive oil in a medium saucepan over medium heat, add 1 cup of whole grain freekah, and toast for 2 minutes before pouring in 2 cups of chicken broth, 2 tablespoons of saffron-infused warm water, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.

6. 6

   Bring the freekah to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until all the liquid is absorbed and the freekah is tender, then stir in 0.5 cup of chopped fresh parsley and 0.25 cup of chopped fresh mint.

7. 7

   Once the sous-vide chicken is done, remove the breasts from their bags, pat them dry, and quickly sear each piece in a hot skillet for 1-2 minutes per side to develop a golden-brown crust.

8. 8

   Serve the seared preserved lemon and za'atar chicken alongside the warm herbed freekah pilaf, garnished with 0.25 cup of toasted pine nuts.