You’ll Need
For the Chicken Tray
650g chicken thigh fillets, cut into large pieces
1 red pepper, cut into chunks
1 red onion, cut into wedges
1 tbsp olive oil
1 tsp smoked paprika
½ tsp sea salt
½ tsp black pepper
200g provolone, cut into a thick round or slices
For the Chimichurri
Large handful of parsley, finely chopped
1 tbsp fresh oregano, chopped
2 garlic cloves, finely grated
1 tbsp red wine vinegar
3 tbsp olive oil
½ tsp chilli flakes
Optional but Dangerous
Crusty bread
Extra provolone
A glass of Malbec
Method
Preheat your air fryer to 200°C.
Toss the chicken, pepper and onion with olive oil, smoked paprika, salt and black pepper.
Air fry for 12-14 minutes, shaking twice, until charred at the edges.
Check the thickest chicken piece reaches 75°C.
Place the provolone in a small shallow heatproof dish and sprinkle with a pinch of oregano.
Air fry at 190°C for 4-6 minutes until melted, bubbling and browned at the edges.
Mix the parsley, fresh oregano, garlic, vinegar, olive oil and chilli flakes.
Arrange the hot chicken and vegetables around the melted cheese.
Spoon over half the chimichurri and serve the rest at the table.
Eat immediately while the cheese is still molten.