Add a pat of
butter to each thigh, put them into a cooking pouch and vacuum seal.Submerge in the water oven to cook for 1 1/2 hoursIn a skillet on the
stovetop, heat the lard
over medium heat (not high) and when it starts smoking, add the thighs, skin side down and leave undisturbed for 3 to 5 minutes until the skin is crisp.
Cook a serving of quinoa for 20 minutes
over medium heat on
stovetop, and then remove from heat and stir in 2 - 3 tablespoons of almond
butter, a pinch of sea salt, a tablespoon of chia seeds or Cocochia snack m, 1/2 teaspoon vanilla and 1 teaspoon cinnamon.