Season Chicken with olive oil, thyme, salt, and pepper. Seal in vacuum bags.
Cook chicken breasts sous vide at 145°F (63°C) for 1.5 hours.
While chicken cooks, prepare the Chutney: Combine all Chutney ingredients in a small saucepan. Bring to a simmer and cook for 15-20 minutes, or until apricots are softened and chutney has thickened.
Remove chicken from bags and sear in a hot skillet for 2-3 minutes per side to create a golden crust.
Let chicken cool slightly, then shred or dice.
Lay out tortillas. Spoon chicken onto each tortilla.
Top with baby arugula, sliced fennel, candied walnuts, and crumbled goat cheese.
Spoon apricot-ginger chutney over the filling.
Wrap tightly and serve immediately.
Ingredients
4
1.5 lbs680 gBoneless skinless chicken breasts
1 tbsp15 mLOlive oil
1 tsp5 mLFresh thyme leaves
1/2 tsp2.5 mLSea salt
1/4 tsp1.25 mLBlack pepper
1 cup240 mLDiced apricots
1/4 cup60 mLFinely diced red onion
1 tbsp15 mLGrated fresh ginger
1 tbsp15 mLApple cider vinegar
1 tsp5 mLHoney
1/4 tsp1.25 mLRed pepper flakes
2 cups170 gBaby arugula
1/2 cup57 gThinly sliced fennel
1/4 cup30 gCandied walnuts
2 tbsp30 mLCrumbled goat cheese
44Large spinach tortillas
Equipment
Sous vide machine
Vacuum sealer
Skillet
Saucepan
Mixing bowl
Instructions
Season Chicken with olive oil, thyme, salt, and pepper. Seal in vacuum bags.
Cook chicken breasts sous vide at 145°F (63°C) for 1.5 hours.
While chicken cooks, prepare the Chutney: Combine all Chutney ingredients in a small saucepan. Bring to a simmer and cook for 15-20 minutes, or until apricots are softened and chutney has thickened.
Remove chicken from bags and sear in a hot skillet for 2-3 minutes per side to create a golden crust.
Let chicken cool slightly, then shred or dice.
Lay out tortillas. Spoon chicken onto each tortilla.
Top with baby arugula, sliced fennel, candied walnuts, and crumbled goat cheese.
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