In partnership with Philips

Airfryer Spiced Chicken with Veggie

Lunch & Dinner
Rice
Chicken
Air-fryer
High protein

Crispy skin spiced chicken with French beans and tomato. A recipe that cannot go wrong even if you agak-agak. If you do not have individual spices, a ready-mixed spice blend works.

Calories

Fat

Carbs

Fibre

Protein

Per serving. Estimated. A number, not a verdict.

Ingredients

Serves

Chicken thighs, skin on, bone-in3 pcs (500g)

Turmeric powder1/2 tsp

Paprika powder1 tsp

Onion powder1/2 tsp

Dried basil leaves1 tsp

Garlic, minced2 cloves

Salt1/2 tsp

Black pepper, crushed1/4 tsp

Extra virgin olive oil1 tsp

Red onion, sliced1 big

French beanshandful (180g)

Tomato1-2 whole

Lemon2 wedges

Rice, raw weight per serving60g

7 steps

The method

Cook rice, about 60g raw weight per serving, or skip if you have leftover rice.

Pat dry the chicken thighs and massage with oil, spices, garlic, lemon juice, salt and pepper. Marinate for at least 10 minutes, or overnight in the chiller for best flavour.

Cut the onion in half and slice thinly. Season with salt, pepper and lemon juice.

In the airfryer tray, layer onion slices and top with the chicken, skin facing down. Use the chicken pre-set, 180C for 28 minutes.

While it cooks, prepare the vegetables: snap the tips off the French beans to pull off the stringy bits, and cut the tomato into wedges. Season with salt, pepper, garlic powder and lemon juice.

Once 15 minutes is up, flip the chicken skin side up and push to the side to fit the vegetables in for even cooking.

Mix the rice with the charred onion, then top with the chicken and vegetables.