You’ll Need
For the Chicken
700g boneless chicken thigh fillets
1 tbsp olive oil
1 tsp smoked paprika
½ tsp sea salt
½ tsp black pepper
For the Piperade
1 red pepper, sliced
1 yellow pepper, sliced
1 large onion, thinly sliced
2 garlic cloves, finely sliced
300g passata
1 tbsp tomato puree
1 tsp Espelette pepper or mild chilli flakes
1 tsp red wine vinegar
To Finish
Chopped parsley
Fresh basil
Optional but Dangerous
Crumbled Manchego
Warm baguette
Crispy chorizo crumbs
Method
Preheat your air fryer to 200°C.
Toss the chicken with half the olive oil, smoked paprika, salt and black pepper.
Air fry for 9 minutes, turning once, until browned at the edges.
Toss the peppers and onion with the remaining oil and air fry for 8 minutes, shaking halfway.
Combine the passata, tomato puree, garlic, Espelette pepper and vinegar in a heatproof dish.
Stir in the charred peppers and onion, then nestle the chicken into the sauce.
Air fry at 190°C for 10-12 minutes, stirring the sauce once.
Check the thickest chicken piece reaches 75°C.
Rest for 3 minutes so the piperade thickens around the meat.
Finish with parsley and basil and serve straight from the pots.