Last Tuesday night's supper was a sous vide bounty of tender and juicy Moroccan-spiced split chicken breasts, served with chili-lime-garlic aïoli, buttered garden peas, and easy stovetop stuffing. Once dished up, it appeared as an overindulgent abundance on the plates, which were all empty once the meal wrapped up.
Chicken was prepped and cooked based on "The Food Lab's Complete Guide to Sous Vide Chicken Breast," by J. Kenji López-Alt, former culinary director of SeriousEats.com. [Updated 28 May 2020]
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