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Stuffed Sous Vide Chicken, Baked Cous Cous

I've been sitting on this on for a while. I don't know why I hung on to it for so long, because it was delicious. Maybe it was because I took the photo on my phone, or because we ate the meal in a hurry, but it didn't deserve to be left in the dust. This was delicious, lean and packed full of flavour. Let's dig in.


3 Chicken Breast Fillets

1 Courgette, juilenned

9 Sundried Tomatoes, finely sliced

3 Red Onions, finely sliced

Half a Bulb of garlic, peeled and minced

3 Golden Sweet Potato, peeled and cubed

3 Cups of Cous Cous

200g Kalamata Olives

1 Head of Broccoli, florets pulled apart

300g Button Mushrooms

Dried Oregano

Dried Marjoram



Caster Sugar


Olive Oil

2 Lemons sliced into rings.


First we'll get started with the chicken preparation. The first port of call is preparing the stuffing.

Take about half of the finely sliced onions and garlic onions and garlic. With a generous amount of olive oil on a medium heat, gently fry the onions and garlic to a paste. Keep them moving around so they don't stick and burn.

Once done, butterfly each chicken breast. Stuff with the red onion and garlic paste, the sun-dried tomatoes and a third of the courgette per chicken breast. Salt the inside well, and sprinkle a bit of sugar over top. Pepper, and then close up. Wrap up tightly in cling film and sous-vide in vacuum seal or zip-lock bag for 2 hours.

In a pot, boil salted water. Boil the sweet potato until just tender. Drain and set aside.

Preheat the oven to 180 C.

Put the cous cous in a large ceramic bowl with two teaspoons of paprika, a teaspoon of salt, 2 tablespoons of marjoram a few grinds of pepper and a big lug of olive oil. Pour three cups of boiling water over the cous cous, mix quickly and cover with cling film for five minutes.

Fluff the cous cous up with a fork. Mix with the sweet potato, broccoli and mushroom. Spread out of a baking dish, cover with the olives and then the lemon. Then cover with a sheet of tin-foil. Put it in the oven for 25 minutes.

After 25 minutes, remove the tinfoil and turn the heat up to 200 C. Cook uncovered for another ten until the lemon starts to caramelize.

Take the cous cous from the oven. At the same time, remove the chicken from the water bath. Remove the bag and cling film.

Get a frying pan ripping hot. Salt the outside of the chicken and sear it quickly to get a bit of colour. Cut into three pieces per breast and serve with a pile of the cous cous. Discard the caramelized lemon if it's too tart (it was for me!)


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