You’ll Need
For the Tray
650g chicken thigh fillets, cut into large chunks
1 small cauliflower, cut into bite-sized florets
1 red onion, cut into wedges
1 tbsp olive oil
1 tsp sea salt
½ tsp black pepper
For the Dukkah
40g hazelnuts, toasted and roughly crushed
2 tbsp sesame seeds
1 tsp ground cumin
1 tsp ground coriander
½ tsp smoked paprika
Tahini Yoghurt
150g Greek yoghurt
1 tbsp tahini
Juice of ½ lemon
Pinch of salt
Optional but Dangerous
Warm flatbreads
Chilli oil
Extra dukkah
Method
Preheat your air fryer to 195°C.
Mix the hazelnuts, sesame, cumin, coriander and smoked paprika to make the dukkah.
Toss the cauliflower and onion with half the olive oil, salt and black pepper.
Air fry for 8 minutes, shaking halfway.
Coat the chicken with the remaining oil and half the dukkah.
Add the chicken to the vegetables and air fry for 10-12 minutes, shaking twice.
Sprinkle over the remaining dukkah for the final 2 minutes so it toasts without burning.
Check the thickest chicken piece reaches 75°C.
Mix the yoghurt, tahini, lemon juice and salt.
Serve the hot chicken and cauliflower over the tahini yoghurt or spoon it alongside.