Peanut paste sous vide chicken thigh
Dedicated to Guga from Sous vide everything
Check out his recent video on peanut paste flavoured steak
I got my inspiration for this peanut paste meal from watching Guga from Sous Vide Everything cook peanut flavoured steak with this own peanut sauce and a Vietnamese influenced meal.
Peanut paste or peanut butter?
Sous vide chicken thigh and roasted cauliflower is sort of a transition dinner. I have to make some changes in my way of living. I’ve recently been reading about metabolic syndrome and I fit the bill. I need to reduce my intake of carbohydrates (carbs), fat, and volume of food.
I’ll be writing about metabolic syndrome on My Thoughts and Stuff soon.
In my mind, it means I need to cook tasty food like sous vide chicken thigh that will satisfy me in small quantities. This will mean leftovers which should also help my bank account if I don’t need to buy as much food.
I grew up with the term peanut paste and not peanut butter. Until I die I will refer to peanut paste.
[maxbutton id=”12″ url=”#photos” ] [maxbutton id=”11″ url=”#questions” ] [maxbutton id=”14″ ]
I bought all the ingredients from Coles. Yummy Lummy is not sponsored by anyone.Recipe
- Chicken thigh fillet
- Peanut paste
- Iodised salt
- 1 cup Peanut paste
- ½ cup Coconut milk
- 2 tablespoons Water
- 2 limes Lime juice
- 2 tablespoons Soy sauce
- 2 tablespoons Fish sauce
- 1 tablespoon Hot sauce
- 10 mm³ Ginger
- 1 clove Garlic
- ¼ cup Coriander chopped
- 1 head Cauliflower
- 3 tablespoons Olive oil
- 2 teaspoons Curry powder
- 2 teaspoons Sichuan seasoning
-
Remove the chicken thigh fillet from it’s packaging
-
Season the chicken with iodised salt
-
Add a think layer of peanut paste to one side of the chicken
-
Vacuum seal the chicken
-
Cook the chicken by sous vide for 2 hours at 76 °C (170 °F)
-
At the end of 2 hours remove the chicken from the water bath
-
Open the sealed plastic bag and remove the chicken
-
Wipe away the peanut paste
-
Pat the chicken dry with kitchen paper towel
-
Thinly slice the chicken in preparation for plating up
-
Mince the garlic and ginger
-
In bowl add the peanut paste, coconut milk, water, lime juice, soy sauce, fish sauce, and hot sauce
-
Add the minced garlic and ginger
-
Mix everything and pour into a shaking container
-
Seal the lid and shake the mixture to create a smooth sauce
-
Add chopped coriander (cilantrprior to plating up
-
In a casserole line the bottom with baking paper
-
Place the head of cauliflower into the lined casserole
-
Pour over the olive oil and rub over the surface of the cauliflower
-
Add the curry powder and Sichuan seasoning and rub into the cauliflower
-
Heat your oven to 170 °C (340 °F)
-
Line the lid of the casserole with baking paper and put the lid on the casserole
-
Insert the casserole into the oven
-
Cook the cauliflower for 75 minutes or until the head of cauliflower is soft
-
Remove the casserole and remove the lid
-
Remove the head of cauliflower and in preparation for plating up carve off a wedge of the cooked cauliflower sufficient for dinner (hint if you’re trying to lose weight, don’t cut it in half)
-
Put the rest of the cauliflower into a bowl, seal it with plastic wrap and refrigerate for later
-
Make a simple salad with leafy green vegetables and some cherry tomatoes and put onto a plate
-
Place the slices of peanut flavoured chicken thigh on the salad
-
Add the wedge of cauliflower to the plate
-
Serve with a small bowl of the peanut dipping sauce
-
Dip the chicken and salad into the dipping sauce and eat with the cauliflower
-
Shoot a photograph and a short video because Google now wants video on recipe cards.
-
Eat the meal.
-
Wash the dishes (hint, wash as you cook, it makes life easier).
-
Write the recipe.
-
Write the blog post.
-
Hit publish and hope this blog post gets shared on Twitter, Facebook, and Pinterest.
Recipe Video
Disclaimer
I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner. The quantities are indicative. Feel free to vary the quantities to suit your taste. I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.
Photographs
This is a gallery of photographs. Click on one image and then scroll through the photographs.
Peanut paste on scotch fillet steak and chicken thigh fillet in sous vide vacuum bags 
Roasted cauliflower 
Shredded cos lettuce, chopped bird’s eye chillies, and roasted cos lettuce 
Shredded cos lettuce, chopped bird’s eye chillies, and roasted cos lettuce 
Peanut paste sous vide chicken thigh, peanut sauce, and roasted cauliflower 
Peanut paste sous vide chicken thigh, peanut sauce, and roasted cauliflower 
Peanut paste sous vide chicken thigh, peanut sauce, and roasted cauliflower 
Peanut paste sous vide chicken thigh, peanut sauce, and roasted cauliflower
Questions and answers
This meal doesn’t look right. How do peanut flavours match cauliflower?
Well, it doesn’t really. I just liked last week’s cauliflower and I needed something to eat with the peanut paste enhanced chicken.
I’m not feeling the best at the moment. I woke up okay but during the day I started feeling nauseated. I’m not sure why. I couldn’t be arsed putting a huge amount of effort into this meal. I just hope this nausea doesn’t get worse and develop into anything serious.
Is this a sort of fusion cuisine meal? You know east and west?
I suppose so. Peanut sauces are South East Asian and these sauces go with chicken. Adding the curry powder and Sichuan seasoning to the cauliflower gives it an Asian flavour too. Roasting a head of cauliflower though, I figure that’s a western thing to do.
It’s federal election day. Why no mention about it?
Well, I’m mentioning it now! I wrote about my democracy sausage two weeks ago. As I wrote in that post, Yummy Lummy is above politics.
[maxbutton id=”15″ ][maxbutton id=”16″ ][maxbutton id=”17″ ]
Final thoughts
- Do you like peanut sauce?
- How do you feel about peanut sauce and roast cauliflower together?
- Did you vote today?
Where did you grow up where they call it Peanut Paste Gary? This does sound tasty but quite high in fat so perhaps not ideal for your new diet 🙂
Thanks, Lorraine. I grew up in Brisbane and Queensland used to have legislation to protect dairy farmers that stipulated only real butter made from bovine milk could be called butter. I think there was similar legislation in SA and WA too. As far as I know those legislative instruments have now all been rescinded. I’m an old man though so I still say what I’m used to saying even though everyone I know calls peanut paste peanut butter.
Yea, the fat issue is a concern. I may be eating more vegetables and less meat.
In Holland it’s called ‘pinda kaas’, direct translation would be ‘peanut cheese.’
Very cool. I like the idea of peanut cheese 😃
I love peanut sauce. Growing up I had peanut sauce and also something called peanut soup – which was thick peanut sauce essentially in a soup form for dessert along with sesame balls. Your peanut sauce recipe sounds complex but it looks like it turned out good 😀
Thanks, Mabel. The peanut sauce was nice. The peanut flavour in the sous vide cooked chicken was really good too. Not to strong but it was very apparent when I ate the chicken.
Maybe more peanut-paste infused dishes for you, Gaz 😀
Maybe 😃
Hope you feel better, and its nothing serious. Take care.
Thank you Brother. I woke up feeling a lot better.
I think WP got my hint. I’d get your blog in my email and not on my feed. So annoying when I have little internet data!
Have you used Tahini??? I’m off of peanut things. I use a soy butter now and have used Tahini like PB/Paste. I love peanuts and the products, but they are not good for me.
I haven’t tried much tahini. I’ll take a look for the future.
Good to know my blogs are back in your feed.
Squeeeee! It’s funny how often I think of something you blogged about in my own kitchen two step!
Ah – I wondered if peanut paste and butter were the same thing. Interesting that it’s a legislative requirement in some places. I think this looks delicious and I have no issues pairing cauliflower with a peanut sauce. Could you make it without a sous vide? Happy democracy day!
Thanks, Emma. I think the only way to do it sans sous vide is to marinade overnight and then gently bake in aluminium foil.
I always call it ‘peanut paste’ to my friend as even though it’s ‘peanut butter’ to me; my friend is from Queensland and I learnt the term from her.
Thanks Sue. I also understand the term was used in SA and WA when it had similar legislation forbidding the use of the term butter for anything but churned cream from cow’s milk.
It was nice how the peanut flavour permeated the meal.
Oh that’s interesting G. I didn’t know about that legislation.
When I was a boy I didn’t know there was a reason why we called it peanut paste while on TV I heard people say peanut butter. I assume the legislation has been rescinded in Queensland, SA, and WA. For me though, it’s always peanut paste.