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.
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.
