2 boneless skinless chicken breasts; kosher salt; black pepper; 1–1½ Tbsp berbere; 1 Tbsp olive oil; juice of ½ lemon; 2–3 smashed garlic cloves
Prepare & package
Season the chicken with kosher salt and black pepper. Combine the berbere, olive oil, and lemon juice; coat the breasts and massage for 20–30 seconds to hydrate the spices. Add the garlic, arrange the breasts side-by-side, vacuum-seal flat, and freeze.
Store & thaw
Freeze vacuum-sealed and flat. Cook directly from frozen or thaw in the refrigerator.
Cook or reheat
Sous vide at 145°F for 2 hours from thawed or 3½ hours from frozen.
Finish & serve
Remove the garlic and reserve the bag liquid if making sauce. Wipe away loose spice paste and pat the chicken very dry. Finish either in a very hot skillet with neutral oil for about 45–60 seconds per side or over a very hot grill just until browned. Optional pan sauce: strain the bag liquid into a skillet, bring it to a full boil and reduce until lightly thickened, remove from heat, then whisk in 1 Tbsp cold butter; adjust with lemon juice, salt, or a pinch of berbere.