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Home > posts > 2016 > 05 > 2016-05-15_CilantroChicken.html

Cilantro Chicken (Sous-Vide) and Greek Kohlrabi Gratin

/posts/2016/05/2016-05-15_CilantroChicken.html

I have been continuing to have fun with the sous-vide cooker. It really just makes it so easy. Meredith made her cilantro dip^[@rev]. I took two pieces of chicken and scored it a bit with a knife and then put tons of the dip in the bag.

I followed the Serious Eats guide and did the chicken at 150°F for about 1.5 hours. True to what they said, it came out a lot like normal chicken texture but still really moist. Still, given the flexibility, Next time I think 145°F will be better (between this and Serious Eats' next temp range).

Flavor wise, this was ok. I really like the dip but the chicken could have been brined or something to get more flavor inside it. And/or, it may have been better with a longer (or any) marinate time. We were going to marinate it for a bit but based on the timing, we decided to just let it cook longer (the beauty of Sous Vide).

We also had Kohlrabi we needed to use up. I was going to stir fry it but Meredith wanted to do something different so she decided to Kohlrabi Gratin from this NYTimes recipe (local^[@rev]).

We did it the "gratin" style and halved it. Other changes/modifications were:

• Subbed cilantro for parsley
• Used dried dill instead of fresh (at about 1/2 the amount. ~1.5 Tbsp)
• Used baby kale in place of the kohlrabi greens
• Lite feta

It was pretty good. It was very reminiscent of other greek pie dishes. That is probably from the feta and dill. We would make it again.

Greek-Style Kohlrabi Pie or Gratin With Dill and Feta (from NYTimes)
Local Copy^[@rev] (U: guest, P: name of my dog, lower case)

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