Harissa Honey Glazed Chicken Skewers
- Comments: If you use chicken breast and cook it sous-vide this is very much a low-cal high protein meal, as most of the marinade falls away during cooking. If you use thigh (which is much, much tastier) cooked on the Hibachi and slathered in extra marinade then it's definitely in the vicinity of a Sometimes Food.
- Serving Notes: Was originally combined with the Mixed Rice Sour Cherry Salad and Watermelon and Sirene Snow Salad and served to the Fishleys in a Saturday Menus. It slapped.
Ingredients and Method
I cooked these Sous-Vide at 74C for two hours, then reduced the liquid a little and brushed it over the chicken once skewered. I torched them with the MAAP Gas Blowtorch instead of putting them on the Hibachi. The Hibachi would have been much better to cook from scratch, but the blowtorch/sous-vide combo is much less work and we still have swimming lessons to consider on Saturday mornings. The Harissa I used was not even slightly spicy and our guests' kids nor ours had any problem with it.
Yield: ~1.3kg raw (approx. 18 skewers)
| Ingredients | Method | |
|---|---|---|
| Protein | 1.3kg Chicken thigh, 1-inch cubes | 1. Prep: Whisk harissa, honey, oil, lemon, garlic, and spices. Reserve 80ml for the final glaze. Toss the chicken with the rest. |
| Marinade/Glaze | 115g (7 tbsp) Harissa paste | 2. Thursday: Seal the chicken in a bag using the Chamber Vacuum Sealer. Refrigerate. |
| 4 tbsp Honey | 3. Saturday: Cook in the Anova Sous Vide water bath at 63.5°C for 2 hours (starting at 08:30). | |
| 2 tbsp Extra-virgin olive oil | 4. Finish: Thread skewers. Use the Maap Gas Blow Torch to char the exterior. Brush with the reserved glaze. | |
| 2 tbsp Lemon juice | ||
| 4 cloves Garlic, minced | ||
| 2 tsp Ground cumin / 1 tsp Smoked paprika / 2 tsp Salt |