At least 2 to 4 hours before serving, preheat a water bath to
141°F (60.5°C). Lightly salt and pepper the chicken then sprinkle with the garlic
powder. Place the chicken breasts in a single layer in a sous vide bag, add the
thyme, then seal. Cook the chicken breasts for 2 to 4 hours.
At least 50 minutes before serving, heat a pan with no oil
in it over medium-low heat. Add the sesame seeds and cook the seeds until
they just start to brown and become aromatic, usually after 2 to 5 minutes.
Remove the sesame seeds from the heat. Combine the sesame seeds, thyme
leaves and ground sumac together in a small bowl and mix well.
At least 35 minutes before serving, remove the skin from the
onions and slice into rounds about 1/2" thick (12mm). Heat the canola oil over
medium-high heat then add the onion rounds in a single layer. Let the rounds sit
until they begin to brown then flip them. Sprinkle with half of the za'atar
seasoning. Let the onion rounds continue to cook until the other side starts to
brown. Add the remaining za'atar seasoning and stir to mix in the seasoning.
Salt and pepper to taste then continue cooking until the onions are tender.
Remove from the heat and set aside.
At least 30 minutes before serving, add the cooked
bulgur wheat, corn kernels, black beans to a bowl and mix well to combine. Stir
in the pomegranate seeds, parsley and mint. Salt and pepper to taste. The salad
can be held for an hour on the counter, or a day in the fridge before being used.
Remove the cooked chicken breast from the sous vide bag and pat
dry. Lightly salt the outside then quickly sear it until the chicken is just browned.
Cut the chicken into slices. Place some spinach on a plate and top with several
chicken slices. Add a spoonful of the bulgur wheat salad to the side as well as a
few slices of avocado. Top the chicken with the za'atar onions. Drizzle some
walnut oil over the top and sprinkle with some of the finishing salt then serve.
This recipe is provided by Jason Logsdon from Amazing Food Made Easy. For more amazing recipes like this one, please see AFMEasy.com/Gourmia.
2-3 CHICKEN BREASTS
SALT AND PEPPER
1 TEASPOON GARLIC POWDER
6 THYME SPRIGS
1 TABLESPOON SESAME SEEDS
1 TABLESPOON FRESH THYME LEAVES
1 TEASPOON GROUND SUMAC
2 SWEET ONIONS
CANOLA OIL
ZA'ATAR SEASONING, FROM ABOVE
SALT AND PEPPER
2 CUPS COOKED BULGUR WHEAT
1/2 CUP COOKED CORN KERNELS
1/2 CUP COOKED BLACK BEANS
1/4 CUP FRESH POMEGRANATE
SEEDS
2 TABLESPOONS CHOPPED FRESH
PARSLEY LEAVES
1 TABLESPOON CHOPPED FRESH
MINT LEAVES
SALT AND PEPPER
FRESH BABY SPINACH
AVOCADO SLICES
WALNUT OIL OR OLIVE OIL
FINISHING SALT OR SEA SALT
