Pickled lemons chicken

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Preheat sous vide: 147°F (64°C) for juicy breast. Place in bag: Chicken breasts Paste of preserved lemon, garlic, spices, honey, olive oil A few onion slices Vacuum seal or use water displacement. Cook 1.5 to 2.5 hours. Remove, pat dry, and quickly sear in a hot pan with a teaspoon of oil (30–60 seconds each side). Pour bag juices into the pan, add 2–3 tbsp broth if needed, and simmer 3 minutes to make sauce. Add herbs at the end. Over couscous or basmati rice With roasted carrots or zucchini In warm pita with yogurt-herb sauce With simple mashed potatoes if you want comfort-food vibes 1 tbsp minced preserved lemon 2 tbsp olive oil 1 tbsp honey 1 tbsp chopped parsley Pinch chili flakes Drizzle over chicken right before serving