serves
2
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 4 large chicken thighs, skin on
- 50 g (1¾ oz) cooking chorizo, cut into 5 mm (¼ in) slices
- 1 red onion, peeled and cut into wedges
- 1 red capsicum (bell pepper), deseeded and cut into 1 cm (½ in) strips
- 4 garlic cloves, thickly sliced
- 2 tsp rosemary, finely chopped
- pinch of saffron, soaked in 1 tsp boiling water
- 1 tsp smoked paprika
- 1 tbsp extra virgin olive oil
- sea salt and freshly ground black pepper
- lemon wedges, to serve
Instructions
- Preheat the air fryer to 200°C (400°F).
- In a large bowl, mix all of the ingredients together, ensuring the chicken is well coated in the herbs and spices. Season well with salt and pepper.
- Tip the chorizo and vegetables into the basket of the air fryer, then place the chicken thighs, skin-side up, on top.
- Cook for 20 minutes until the skin is crispy and the chicken is cooked through. Check the juices run clear when the chicken is pierced with a sharp knife.
- Serve with lemon wedges for squeezing over.
Note
- This recipe is best made in a basket air fryer, but you could also cook it in an ovenproof dish in an oven-style air fryer.
- This recipe was created using a single basket-style (5.2-litre/21-cup) air fryer. Cooking times can vary depending on the model you use.
Recipe and image from Foolproof Air Fryer by Louise Kenney (Quadrille). Photography by Rita Platts.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
