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If you have an air fryer… this is going to be one of the easiest, but tastiest, chicken dishes you will ever make. The skill to flavor ratio is off the charts. Whether you are meal prepping or need a simple way to keep your mid week meals exciting, this is one for you. Whether you are looking to improve your performance or just support the wide array of nutritional profile, this dish is for you.
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Ingredients
2 chicken legs
Marinade
1 Tbsp Olive Oil
1 Tbsp Cumin, ground
1 Tbsp Coriander, ground
1.5 Tbsp Smokey Paprika, ground
1 Tbsp Red Wine Vinegar
2 tsp honey
Salt & Pepper
Romesco Sauce
1 Red Pepper, skin charred & removed, deseeded
1 Fresno red chili
2 tsp Tomato paste
1/4 cup toasted almonds
1/4 cup stale bread
1.5 Tbsp of Olive Oil
2 Tbsp Balsamic vinegar
Pinch Salt & Pepper
Assemble
Cilantro,
fresno red chili, sliced
Method
- In a bowl combine your chicken with all your marinade ingredients. Cover with plastic wrap and pop in the fridge for minimum 30 minutes or over night
- Bring chicken to room temperature for 10-15 minutes, and place the chicken on a drying rack on top of a sheet tray (this is crucial so you get the dry air all around). Pop in the air fryer for 20 minutes or until internal temp is 165F or 74 C
- Whilst the chicken is cooking, blitz the ingredients for the red sauce in a blender until smooth. If it is too thick, add in a little water and continue to blitz until it reaches the desired consistency
- To plate, spoon the romesco sauce down on a plate and top with the chicken, cilantro and fresno chilis
Nutrition Breakdown
cals: 357 • fat: 21g • protein: 28g • carbs: 14g
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