Sous Vide Moroccan Chicken Thighs

This is a favorite meal prep cook for myself in which I use a marinade from a Christopher Kimballs – Milk Street baked thigh recipe and turn it into a Sous Vide cook, which turns out so juicy and delicious.  

🔪Prep Time 10 minutes

🛁Sous Vide Time 1.5 hour @160F/71.1C

🥩 Total Time 2hrs


  • 4 Skin on Chicken Thighs
  • 2 Tbsp Honey
  • 1/4 Cup Olive Oil
  • 2 Lemons
  • 2 Tbsp Minced Garlic
  • 1 Tbsp ground ginger
  • 1 Tbps ground coriander
  • 1 Tbsp ground Cumin
  • 2 Tsp Salt
  • 1 Tsp Black Pepper


I started with four skin on and bone in chicken thighs. This also works well for boneless/skinless. Salt and pepper each side generously. 

Combine Marinade Ingredients into a bowl. Reserve about 1/3 to 1/2 cup of marinade for finishing. 

I then vacuum sealed the thighs and marinade, they’re ready for the bath. Usually with marinades and liquids I would have immediately thought zip lock. I have been using my Anova Vacuum Sealer and its been a welcome change from my old vacuum sealer. For this, It had a really cool pulse vacuum function that allows you to better control the liquid not getting sucked up towards the seal. In place of a vacuum sealed bag, you’re going to want to use the water displacement method which is achieved by putting your food in a zip lock and submerging the protein in the water till most of the air is out of the bag.

Next, set your Sous Vide circulator to 160 degrees F / 71.1 degrees C. The model in the picture is the Anova Pro circulator. If you’re looking for the best bang for your buck on circulators, I would recommend taking a look at the Anova Nano. Place your bag into your Sous Vide Container. This container is the Anova Sous Vide Container. If you’re using ziplocks, secure the bags to the side with binder clips.

After the 1.5 hours are up remove the chicken from the bags and pat dry with paper towels. After they are good and dried, brush the reserved marinade on the thighs and set under the broiler to crisp. I would recommend watching them closely and they are easy to burn! Ask me how I know….

Garnish & Enjoy!

Thank you for checking us out. Now go ahead and try this one! You’ll love it. And when you do, go ahead and drop me a comment and tell me how it went, I want to know! If you enjoyed this, check out our social media’s and go ahead and share this blog with a friend. If you want to be the first to see our new cooks, subscribe to the blog through the bottom of this page. See ya next time!

Equipment List Links:

White Cutting Board: OXO Cutting Board

Meat Tenderizer: Meat Tenderizer

Vacuum Sealer: Anova Vacuum Sealer

Sous Vide Circulator: Anova Nano

Sous Vide Container: Anova Sous Vide Container

Skillet: Skillet

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  1. I made this tonight with mashed potatoes and asparagus, it was amazing! Such a unique flavor. We will absolutely make this dish again.

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