You’ll Need
For the Chicken
650g boneless chicken thigh fillets, cut into chunks
1 tbsp olive oil
1 tsp dried oregano
½ tsp sea salt
½ tsp black pepper
For the Saganaki Pots
300g cherry tomatoes, halved
1 small red onion, thinly sliced
2 garlic cloves, finely sliced
1 tbsp tomato puree
1 tsp red wine vinegar
½ tsp chilli flakes
150g feta, crumbled
60g Kalamata olives
To Finish
Fresh oregano
Lemon wedges
Optional but Dangerous
Warm pita
Extra feta
A spoonful of tzatziki
Method
Preheat your air fryer to 200°C.
Toss the chicken with the olive oil, dried oregano, salt and black pepper.
Air fry for 9 minutes, shaking halfway, until the edges are browned.
Divide the tomatoes, onion, garlic, tomato puree, vinegar and chilli between heatproof pots.
Air fry the pots at 190°C for 6 minutes, stirring once.
Add the chicken and olives, then stir everything through the softened tomatoes.
Scatter the feta over the top and return to the air fryer for 6-8 minutes.
Check the chicken reaches 75°C and the feta is lightly golden at the edges.
Rest for 2 minutes.
Finish with fresh oregano and lemon wedges and serve with warm pita.