Recipe: Moroccan Spiced Sous Vide Chicken Thighs with Roasted Butternut Squash and Quinoa SaladDescription: Tender sous vide chicken thighs with a Moroccan spice blend, served with roasted butternut squash and a fresh quinoa salad.Serves: 4 people Total Time: 145Difficulty: Easy to follow Ingredients needed: 4 piece chicken thigh, 1 teaspoon cumin, 1 teaspoon paprika, 0.5 teaspoon coriander, 1 teaspoon salt, 0.5 teaspoon black pepper, 3 tablespoon olive oil, 2 clove garlic, 600 g butternut squash, 1 cup quinoa, 2 cup water, 0.25 cup parsley, 1 cup cherry tomatoes, 2 tablespoon lemon juiceInstructions: Preheat the sous vide water bath to 65 degrees Celsius. In a small bowl, combine cumin, paprika, coriander, salt, and black pepper. Season the chicken thighs with the spice mixture and place them in a vacuum-sealable bag with olive oil and garlic cloves. Seal the bag. Submerge the bag in the sous vide water bath and cook for 2 hours. Preheat the oven to 200 degrees Celsius for the butternut squash. Toss the butternut squash pieces with olive oil, salt, and pepper. Spread them out on a baking sheet. Roast the butternut squash in the preheated oven for 25 minutes, or until golden brown and tender. Prepare the quinoa by rinsing it under cold water, then cooking it with water and a pinch of salt according to package instructions. Let it cool slightly. In a large bowl, combine cooked quinoa, chopped parsley, cherry tomatoes, lemon juice, and olive oil. Season with salt and pepper to taste. Once the chicken is done in the sous vide, remove it from the bag and pat it dry with paper towels. Preheat a grill or grill pan to high heat. Sear the chicken thighs for 2-3 minutes on each side until they have a nice char. Serve the chicken thighs alongside roasted butternut squash and quinoa salad.Perfect for: Meal planning, weekly preparation, home cooking Tags: Moroccan, sous vide, grilled, chicken, healthyThis Moroccan Spiced Sous Vide Chicken Thighs with Roasted Butternut Squash and Quinoa Salad recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 145 minutes. Great for weekly meal prep and family dinners.