A super easy but very impressive weeknight meal that you’ll be wanting to serve for dinner guests on the weekend too!
The pureed sweet potato is a great Summer alternative as it’s light and easy to digest.
This recipe is easiest using a sous vide but can also be adapted if you don’t have one by grilling the chicken.
What is sous vide cooking?
Gaining popularity more recently in restaurants and on reality cooking shows like MasterChef, sous vide is a method of cooking in which the meat or vegetable is placed into a vacuum sealed bag and the contents cooked by immersing it into a water bath where the temperature is kept constant (eg. 70 degrees for chicken thighs).
This method can usually take a bit longer than normal cooking eg. It can be up to 3 days for very fatty meats like spare ribs as using a low temperature can help to break down the connective tissue, but it ensures that the meat is cooked evenly throughout. It also retains the moisture in the meat so that it’s tender and smooth.
For more information, about sous vide cooking, click here.
Preparation and cooking time: about an hour. Serves 4.
- Sous vide
- Vacuum sealer (or use zip lock bags if you don’t have a vacuum sealer)
- Meat tenderiser
- A good blender
- Microplane or cheese shredder
- 4 organic chicken thighs (skin on, bone in)
- Salt and pepper
- 100g butter
- 100g water
- 500g sweet potato
- 200g kale
- 20g parmesan cheese (or other hard cheese)
- 80g raisins
- 80g lemon juice
- 60g pine nuts
- 28g olive oil
- Remove the bone from the chicken thighs and trim any excess fat/skin
- Place thighs skin up on the chopping board and use a meat tenderiser or wooden mallet to flatten them until they are an even thickness
- Season with salt and pepper
- Using a vacuum sealer, seal the thighs and cook for 45 minutes at 70 degrees Celsius
- Peel the sweet potato and cut into roughly 1 cm thick slices
- Cook sweet potato with water, butter and a pinch of salt on high, until it starts to steam, then reduce the heat to medium and cook until the sweet potato until tender
- Transfer to a blender (or use an immersion blender) to blend until smooth
- Taste and season with salt and pepper if needed
- Prepare kale salad by destemming kale and chopping it up into little strips
- Shave the parmesan and toss using your hands, thoroughly with the raisins, lemon juice, pine nuts and olive oil
- Season with salt and pepper if required
- When chicken is cooked, remove from bag
- Heat a frypan until hot. Using a very little bit of butter (or olive oil), sear skin side down until crispy (3-4 minutes)
- Serve by ladling the puree on to the plate, top with kale salad and then chicken
- Garnish with a sprinkle of shaved parmesan if desired.
Nb. If you don’t have a sous vide, you can just pop the chicken under the grill – cook on both sides until cooked through. Crisp up the skin if required on the stove top.
This recipe was adapted from www.chefsteps.com