Orange and Mint Chicken Legs
- Number of Servings: 1
Ingredients
FOR THE CHICKEN1 pound bone-in chicken legs 1 tsp garlic powder 1 tbsp coriander leaf, dried 1 tsp ancho chile powder FOR THE ORANGE SAUCE1 tbsp olive oil 6 cloves garlic, diced 1.5 cups orange juice .25 tsp chipotle chile pepper powder4 tbsp fresh mint (chopped)4 tsp basil, fresh (chopped)
PREPARE THE CHICKEN
Preheat a water bath to 148°F (64.5°C). In a small bowl, combine the spices. Season the chicken legs with salt and pepper then sprinkle them with the spice mixture. Place the chicken legs in a sous vide bag then seal the bag. Place the bag in the water bath and cook for 2 to 5 hours.
PREPARE THE ORANGE SAUCE
Add the oil and garlic to a pan and heat over medium to medium-high heat. Once it begins to sizzle, add the chipotle powder and orange juice and cook until slightly thickened, 10 to 15 minutes.
TO ASSEMBLE
Take the chicken legs out of the sous vide bag and pat them dry. Sear the chicken legs over high heat until they begin to brown, 1 to 2 minutes per side. Remove from the heat. To serve, place the chicken legs on plates. Pour on the sauce and top with the chopped mint and basil and serve.
Serving Size: Serves 4
Copyright © 2018 by Jason Logsdon in Simple Sous Vide and reprinted by permission of St. Martin's Griffin.
Preheat a water bath to 148°F (64.5°C). In a small bowl, combine the spices. Season the chicken legs with salt and pepper then sprinkle them with the spice mixture. Place the chicken legs in a sous vide bag then seal the bag. Place the bag in the water bath and cook for 2 to 5 hours.
PREPARE THE ORANGE SAUCE
Add the oil and garlic to a pan and heat over medium to medium-high heat. Once it begins to sizzle, add the chipotle powder and orange juice and cook until slightly thickened, 10 to 15 minutes.
TO ASSEMBLE
Take the chicken legs out of the sous vide bag and pat them dry. Sear the chicken legs over high heat until they begin to brown, 1 to 2 minutes per side. Remove from the heat. To serve, place the chicken legs on plates. Pour on the sauce and top with the chopped mint and basil and serve.
Serving Size: Serves 4
Copyright © 2018 by Jason Logsdon in Simple Sous Vide and reprinted by permission of St. Martin's Griffin.
Nutritional Info Amount Per Serving
- Calories: 416.4
- Total Fat: 17.8 g
- Cholesterol: 62.4 mg
- Sodium: 77.4 mg
- Total Carbs: 42.1 g
- Dietary Fiber: 3.5 g
- Protein: 20.0 g
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