You’ll Need
For the Tray
600g boneless chicken thigh fillets, halved
300g Italian-style fennel sausages, cut into chunks
500g baby potatoes, halved and parboiled for 7 minutes
1 red pepper, cut into thick strips
1 small red onion, cut into wedges
1 tbsp olive oil
1 tsp dried oregano
½ tsp sea salt
½ tsp black pepper
For the Cherry Pepper Glaze
80g hot pickled cherry peppers or peppadews, sliced
2 tbsp pepper brine
1 tbsp honey
1 garlic clove, finely grated
60ml chicken stock
To Finish
Chopped parsley
Finely grated lemon zest
Optional but Dangerous
Extra hot peppers
Garlic bread
Shaved Parmesan
Method
Preheat your air fryer to 200°C.
Toss the potatoes, pepper and onion with half the olive oil, oregano, salt and black pepper.
Air fry for 8 minutes, shaking once.
Add the sausage chunks and cook for a further 6 minutes.
Rub the chicken with the remaining oil and nestle it among the vegetables and sausage.
Air fry for 10-12 minutes, turning the chicken halfway.
Mix the cherry peppers, brine, honey, garlic and stock in a heatproof dish.
Add the cooked chicken, sausage and vegetables to the glaze and toss thoroughly.
Air fry for 4 minutes at 195°C until sticky, then check the chicken reaches 75°C and the sausage is cooked through.
Finish with parsley and lemon zest and serve straight from the tray.