These chicken thighs have an encompassing combination of sweet, spicy, and minty flavors. The sauce is very easy to make and is poured directly over the chicken thighs before serving. To help it thicken more quickly you can also add a mixture of 1/2 cold water and 1/2 corn starch to it when it is on the stove.
When I want to try some more flavorful chicken, I often turn to Crowd Cow.
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Preheat the water bath to 148°F (64.5°C).
Mix the spices together in a bowl. Salt and pepper the chicken then sprinkle with the spice mixture and seal in a sous vide bag. Place the sous vide bags in the water bath and cook for 2 to 5 hours. For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Add the olive oil and garlic to a pan and heat over medium to medium-high heat. Once it begins to sizzle add the chipotle powder and orange juice and cook until it thickens some, about 10 to 15 minutes.
Remove the chicken from the bags and pat dry. Sear the chicken over high heat until they begin to brown, about 1 to 2 minutes per side. Remove from the heat.
To serve, place the chicken on plates. Pour the sauce over the chicken and top with the chopped mint and basil.
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