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Preheat a water bath to 148°F (65°C) or your desired temperature.
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Sprinkle the chicken on all sides with the salt, garlic powder, and coriander.
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Place in a sous vide bag in a single layer and seal it.
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Remove the sous vide chicken thighs from the bag, pat them dry with a paper towel or dish cloth.
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Heat a pan over medium-high heat.
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Add the canola oil and quickly sear the chicken thighs for about 1 minute per side, just enough time to develop some color in the coating.
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Remove from the heat and serve.