You’ll Need
For the Chicken
8 chicken drumsticks
1 tsp sea salt
1/2 tsp black pepper
3 large onions, thinly sliced
3 garlic cloves, finely grated
2 x 400g tins chopped tomatoes
1 tbsp tomato puree
1 tsp ground coriander
1/2 tsp ground fenugreek
1/2 tsp chilli flakes
1 tsp dried savory or thyme
To Finish
Large handful of chopped parsley
Large handful of chopped coriander
1 tsp red wine vinegar
Optional but dangerous
Crusty bread
Plain rice
Extra chilli
Equipment
One 2-litre deep heatproof dish and foil
Method
Preheat your air fryer to 200°C.
Season the drumsticks and air fry them directly in the basket for 12 minutes, turning once, until the skin begins to brown.
Put the onions in the heatproof dish and air fry for 8 minutes, stirring once.
Add the garlic, tomatoes, tomato puree, coriander, fenugreek, chilli and savory.
Nestle in the drumsticks, cover tightly with foil and air fry at 170°C for 30 minutes.
Remove the foil and cook for 10 minutes more, turning the drumsticks once, until the sauce reduces.
Check the thickest drumstick reaches 75°C without touching the bone.
Stir the herbs and vinegar through the sauce and rest for 5 minutes before serving.