Chicken a la Marrakesh
Oriental flavours in this Moroccan-inspired Chicken dish
From Week 2
Lunch & Dinner
Ingredients:
900 g boneless chicken thighs
1 large or 2 small red bell peppers, seeded and cut into large slices
3 shallots, peeled and halved
1 tbsp paprika powder
2 tsp ground cumin
1 tsp salt
1 tsp coriander, ground
1 tsp ground cinnamon
1 tsp turmeric, ground
½ tsp ground ginger
¼ tsp cayenne pepper
1 tbsp olive oil
Green salad of choice
Instructions:
Put chicken and veggies into a large mixing bowl.
Add the spices and olive oil to the chicken and veggies.
Mix thoroughly, and leave for a minimum of 30 min.
Meanwhile, make the Tzatziki
Preheat the air fryer to 190 °C (375 °F) or the oven to 220 °C (428 °F).
Add the chicken and veggies to the preheated air fryer or oven and cook for 15-20 minutes, flipping halfway, or until the chicken and veggies are slightly charred and the chicken is cooked through. If your air fryer is small, you may have to cook them in 2-3 batches.
Serve with a green salad of choice and tzatziki.