Filled with delicious Middle Eastern inspired seasonings, this dish is loaded with flavor – rose water, paprika, saffron, and pistachio. A delicious Rose Sauce is served with the chicken prepared either sous vide or oven roasted. A side of sautéed riced cauliflower, full of saffron and crunchy salty pistachios, finishes the plate.

1 teaspoon paprika
1 teaspoon kosher salt, plus more
1 teaspoon powdered garlic
1 teaspoon ground white pepper, plus more
4 skin-on small boneless chicken breasts
4 teaspoons butter
1 cup fresh cream
1 teaspoon rose water
2 tablespoons honey
1 teaspoon lemon zest
¼ cup whole milk, plus more if needed
1 tablespoon organic and edible, crushed rose petals (optional)

In a small bowl, mix paprika, salt, pepper, and powdered garlic. Rub each piece of chicken with the spice mix. Place in sous vide bags, top each piece with one teaspoon of butter and vacuum seal. Following the directions of your immersion circulator, cook the chicken to your desired temperature. 

Or place the chicken pieces in a heat-proof dish and top with a teaspoon of butter. Place in a preheated 350°F oven for 20 minutes or until the chicken achieves an internal temperature of 165 °F. 

Remove the chicken from the sous vide or oven and let it rest 5 minutes before serving. 

While the chicken cooks, prepare the sauce. Add to a blender or food processor the cream, rose water, honey, lemon zest and ¼  cup milk. Blend until smooth adding a splash of milk if needed to thin. Season with salt and white pepper. Add to a saucepan over low heat and simmer until thickened, making sure to not boil. Cover and keep warm. To serve, add sauce to a plate and place the chicken breast on top and garnish with rose crumbles (optional).

Pistachio Saffron Cauliflower Rice Cauliflower Rice
½  teaspoon saffron threads
1 tablespoon chicken broth
1 tbsp olive oil
¼ cup, small diced onion
1 garlic clove, minced
2 cups Fresh Riced Cauliflower
¼ cup ground pistachios

Crumble the saffron threads into a small measuring cup with the broth, stir, and set aside. Heat a large sauté pan over medium heat until hot and add the olive oil, onion, and garlic. Sauté until softened, about 2-3 minutes. Add the riced cauliflower to the pan, and sauté for 5-6 minutes, or until the cauliflower is slightly browned. Add saffron/broth mixture to the pan and stir until the cauliflower rice is yellow and the liquid has evaporated. Stir in the pistachios until just warmed, serve with the chicken.