Sous vide chicken breasts, orange chickpeas and fennel
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Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Kitchen scale
- Zip-top bag
- Chef's knife
- Cutting board
- Grater
- Skillet
- Saucepan
- Colander
- Mixing bowl
- Measuring cup
- Spoon
- Stove
- Plate
Ingredients
- 2 chicken breasts
- 100 g dried chickpeas (soaked in water for at least 2 hours or overnight)
- ½ fennel
- ½ onion
- 2 cloves of garlic
- skin of one orange
- 200 ml orange juice
- 20 ml red wine vinegar
- 1 tsp cumin
- 500 ml chicken stock
- 50 g butter
- 20 ml olive oil
- lemon salt
- pepper
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