CHUTNEY CHICKEN WITH COUSCOUS

An old favourite that can be cooked easily in an air fryer. Serve with colourful peppers and couscous.

(Serves: 4)

Preparation time: 30 minutes

Air fryer temperature: 180°C

Cooking time: about 45 minutes

Ingredients

30ml olive oil

Salt and freshly ground black pepper, to taste 1 red and 1 yellow pepper, seeded and sliced 1 red onion, halved and sliced lengthways 6-8 chicken thighs or mix of legs and thighs 45ml cornflour

125ml fruit chutney

125ml mayonnaise

15ml white wine vinegar

10ml Dijon mustard

10ml soy sauce

250ml prepared chicken stock

250ml couscous (use regular or pearl couscous)

50ml fresh chopped parsley or coriander

Method

Preheat the air fryer to 180°C. Drizzle half the oil over the peppers and onion and then place into the basket of the air fryer. Cook for 10 minutes, tossing halfway through the cooking time. Once cooked, remove from the air fryer and set aside.

Drizzle the remaining oil over the chicken pieces. Rub to coat and season with salt and freshly ground black pepper. Sprinkle with cornflour so that the pieces are all coated.

Place the pieces of chicken into the basket of the air fryer and cook for 15 minutes. Turn the pieces over halfway through the cooking time.

Meanwhile, mix the chutney, mayonnaise, vinegar, mustard and soy sauce together in a bowl. Remove the chicken pieces from the air fryer and toss in the mixture to coat.

Place a baking paper lining into the air fryer basket if you prefer, or place the chicken pieces directly into the basket. Cook for 1520 minutes at 180°C, turning the pieces over and spooning any leftover chutney sauce over the pieces halfway through the cooking time. To check if the chicken is done, the juices should run clear when the meat is cut open.

Couscous: Pour the hot stock over the couscous and cover with a lid. Leave to soak. Once you are ready to serve, stir in the cooked peppers and onion and the herbs. Serve with the chicken.