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Sous Vide Chicken Breast With Turmeric and Saffron Cilantro and Mint Chutney and Jazzmen Saffron Rice
Servings: 1 Large or 2 Small

Sous Vide Chicken Breast With Turmeric and Saffron Cilantro and Mint Chutney and Jazzmen Saffron Rice


4 onions, cut in half and thinly sliced into half moons
Juice of 5 lemons
4 tbsp. olive oil
1 tsp ground turmeric
3 tbsp. crushed sea salt
generous pinch of saffron threads
3 tbsp. boiling water
6 large boneless, skinless chicken breast

Cooking Instructions:

  1. Put the onions, lemon juice, olive oil, turmeric, sea salt into a large mixing bowl and mix well.

  2. Using a pestle and mortar, grind the saffron to a powder, then pour over the boiling water and leave to infuse for 5-10 minutes.

  3. Add the chicken to the mixing bowl. Mix well to evenly coat the chicken pieces with marinated mix thoroughly. Cover the bowl with cling film and leave the chicken in the refrigerator to marinate for a minimum of 1 hour or preferably overnight.

  4. Add the chicken breasts and 2 Oz of the Marinated in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Cook at 145 degree for 45 minutes.

  5. Remove from the bag and pat dry with a paper towel, preheat the oven or grill to the highest setting possible. Line a large baking sheet with nonstick baking paper.

  6. Lay out all the pieces of chicken on the prepared baking sheet and bake or grill for 18-20 minutes maximum, or until the pieces have slightly charred edges serve with Cilantro and Mint Chutney


Cilantro and Mint Chutney


1/2 cup chopped cilantro leaves
2 tablespoons mint leaves
1 tablespoon peanuts
1 green chili, chopped
1/2 inch ginger piece
1 teaspoon sugar
1/3 teaspoon salt
1 tablespoon lemon juice
2 tablespoons water
Take peanuts, green chili, ginger, sugar and salt in a blender puree until smooth.
Add cilantro leaves, mint leaves, lemon juice and water and purée again until smooth 

Cooking Instructions:

Cooking Rice in a rice cooker 

  1. Measure the amount of Jazzmen rice you wish to cook. Use about ¼ to ½ cup of uncooked rice per person.

  2. Place the rice in a sieve. Hold the sieve under cool, running water for about 1 to 2 minutes.

  3. Shake the sieve to allow excess water to drip off. Place the rice in the rice cooker. Add enough water to cover the rice.  I do not measure the amount of water for Jazzmen rice with a measuring cup; i use a finger. After covering the rice with water, insert your index finger into the pot until it just touches the top of the rice. Add more water until the liquid just reaches the first joint of your finger.

  4. Turn the rice cooker on. Each brand will have different instructions. Usually, however, a rice cooker has two main settings: "cook" and "keep warm." Adjust the setting to "cook."

  5. Wait for the rice cooker to finish. Do not lift the lid during the cooking time. Depending on the brand, the rice cooker should turn off or turn to "keep warm" automatically when the rice is finished.