Ethiopian-Style Berbere Chicken

(Ready in about 1 hour 10 minutes | Servings 4)

Serve on a bed of lettuce with horseradish dressing, artisanal bread, and vineripenedtomatoes. It goes utterly with Ethiopian lentils too.

Per serving: 330 Calories; twenty one.7g Fat; 19.6g Carbs; fourteen.2g Protein; one.2g Sugars

Ingredients:

• 1 pound chicken chicken, bone-in, skin-on and fat cut
• 2 tablespoons Berbere spice combine
• 1/2 teaspoon seasoner
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon celery seeds
• 2 tablespoons recent parsley, chopped
• 1 teaspoon dried onion flakes
• 1 tablespoon vegetable oil

Directions:
1- Preheat a sous vide water bathtub to 149 degrees F.
2- Season the chicken with Berbere spice combine, seasoner, black pepper, celery
seeds, parsley, and dried onion flakes.
3- Add the chicken to change of state pouches; seal them tightly. Submerge the
cooking pouches within the water bath; cook for one hour.
4- Remove the chicken from the change of state pouches and pat it dry.
5- Heat the oil during a cooking pan that's preheated over a medium-high heat. Once hot,
place sous vide chicken skin facet down and sear till is tender.
6- Turn over and cook for an additional three minutes. Serve and enjoy!