CHUTNEY CHICKEN with COUSCOUS

SERVES: 4 / PREPARATION TIME: 30 MIN / AIR FRYER TEMPERATURE: 180°C / COOKING TIME: 45 MIN

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

VEGETABLES

30ml (2T) olive oil

1 each red and yellow pepper, seeded and sliced

1 red onion, halved and sliced lengthways

CHICKEN

6-8 chicken thighs or mix of legs and thighs

salt and freshly ground black pepper

45ml (3T) cornflour

125ml (½c) fruit chutney

125ml (½c) mayonnaise

15ml (1T) white wine vinegar

10ml (2t) Dijon mustard

◗ 10ml (2t) soy sauce

COUSCOUS

◗ 250ml (1c) prepared chicken stock

◗ 250ml (1c) couscous, regular or pearl

TO SERVE

◗ 50ml fresh chopped parsley or coriander

1 Vegetables 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.

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

3 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.

4 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.

5 Place a baking paper lining into the air fryer basket if you prefer, or place the chicken pieces directly into the basket. Cook for 15-20 minutes at 180°C. Turn the pieces over halfway through the cooking time and spoon any leftover chutney sauce over the pieces. The chicken is done if the juices run clear when the meat is cut open.

6 Couscous Pour the stock over the couscous and cover with a lid. Leave to soak.

7 To serve Mix the peppers, onion and herbs with the couscous. Serve with the chicken.