Barbecued Chicken with Moroccan Spices

This family favourite uses the process of sous vide to give a whole chicken a wonderful depth of flavour, with just a hint of fragrant Moroccan spices. The first step of gently cooking the meat inside the vacuum pouch releases the juices from the chicken, in turn creating an aromatic sauce that also helps keep the meat moist. You can either finish off the chicken on a medium to hot barbecue, which will give it a delicate smokiness and crisp the skin, or you can cut the corner off the vacuum