You’ll Need
For the Chicken & Lentils
6 bone-in chicken thighs
1 tbsp vegetable oil
1 tsp sea salt
1/2 tsp black pepper
1 onion, finely chopped
2 carrots, finely diced
2 garlic cloves, finely grated
2 x 400g tins green lentils, drained
300ml chicken stock
2 tbsp wholegrain mustard
1 tsp dried thyme
1 bay leaf
1 tsp cider vinegar
Optional but dangerous
Crusty bread
Steamed cabbage
Extra mustard
Equipment
One 2-litre deep heatproof dish and foil
Method
Preheat your air fryer to 195°C.
Rub the thighs with the oil, salt and pepper and air fry skin-side up for 12 minutes.
Put the onion, carrots and garlic in the heatproof dish and air fry for 6 minutes, stirring once.
Stir in the lentils, stock, mustard, thyme and bay leaf.
Sit the thighs on top, cover the dish tightly with foil and air fry at 175°C for 22 minutes.
Remove the foil and cook at 195°C for 6-8 minutes until the skin is crisp.
Check the chicken reaches 75°C and the lentils are piping hot.
Discard the bay leaf, stir the vinegar through the lentils and rest for 5 minutes.