Lebanese Chicken with Toum and Spicy Pepper

There will be no complaints of dry chicken breast when you prepare this healthy white meat using the Sous Vide method of cooking. Reward your taste buds with the most succulent, tender and flavoursome chicken dinner, with the help of VacPro Commercial Vacuum Sealer and Sous Vide Pro Immersion Circulator Stick

Serves 4
Prep 20 minutes
Cook 2 to 4 hours


1/4 cup plain Greek-style yoghurt
2 tablespoons lemon juice, plus lemon wedges to serve
1 tablespoon extra virgin olive oil, plus extra to serve
1 teaspoon ground cumin
1 teaspoon paprika, plus extra to serve
2 teaspoons tomato paste
4 small chicken breast fillets
Olive oil cooking spray
4 long green chillies
4 Lebanese bread rounds
Baby kale leaves, to serve

1 bulb garlic, peeled
1 teaspoon sea salt
1/4 cup extra virgin olive oil
1 1/2 tablespoons lemon juice

Photography: Jeremy Simons
Recipe supplied.



1 Combine yoghurt, lemon juice, oil, cumin, paprika and tomato paste in a bowl. Add chicken. Toss well to coat. Place chicken in sous vide pouch and vacuum seal.

2 Cook chicken in sous vide machine following manufacturers instructions for 2 to 4 hours.

3 Meanwhile, make Toum: Place garlic and salt in a small food processor. Process until finely chopped. With motor operating, gradually add oil and lemon juice in a slow steady stream until smooth and well combined. Transfer to a bowl. Cover. Refrigerate until required.

4 Heat a barbecue grill or chargrill pan on medium-high heat. Remove chicken from pouch. Barbecue for 1 to 2 minutes each side or until browned all over. Transfer to a plate. Spray chillies and bread with oil. Barbecue, turning, for 1 minute or until charred.

5 Slice chicken and roughly tear bread into large pieces. Serve chicken, chillies and bread with toum, lemon wedges and baby kale, drizzled with extra oil and sprinkled with extra paprika.