DOCUMENT

46 Ingredients Preparation Serves 2 | Preparation time: 210 minutes 2 chicken legs with thighs (225 g each), ready to cook 1 ½ tsp. sea salt or Fleur de Sel 1 tsp. Szechuan pepper | coarsely ground 1 tsp. ras-el-hanout 1 orange, unwaxed | zest and juice ½ vanilla pod | seeds only 6 fresh dates | quartered 50 g cherry tomatoes | quartered 50 g macadamias | coarsely chopped 20 g raisins Accessories: Vacuum sealing bags Rack Ovenproof dish Season the chicken legs with salt, pepper, and ras-el-hanout. Cut off the zest from a quarter of the orange and sprinkle over the chicken legs. Mix the orange juice with the vanilla seeds. Place all of the ingredients in the vacuum sealing bag and vacuum seal using the settings indicated. Place the vacuum sealing bag in the oven on the rack and cook using the settings indicated. Pre-heat the grill (depending on model). Remove the zest, take the chicken legs out of the vacuum sealing bag with the rest of the ingredients, place in an ovenproof dish and grill. Settings Vacuuming Vacuum level: Cooking Oven functions: Sous-vide Temperature: 70 °C Programme duration: 3 hours Shelf level: 2 Oriental chicken legs Useful tip Serve with either couscous or rice. You can substitute Szechuan pepper with Tasmanian native pepper.