You’ll Need
For the Chicken
700g boneless chicken thigh fillets, cut into large pieces
1 tbsp rapeseed oil
½ tsp sea salt
½ tsp black pepper
For the Pepian Sauce
4 tomatoes, halved
1 small onion, quartered
2 garlic cloves
1 dried ancho chilli, deseeded and soaked
50g pumpkin seeds
20g sesame seeds
1 tsp ground cumin
½ tsp ground cinnamon
250ml chicken stock
To Finish
Chopped coriander
Lime wedges
Optional but Dangerous
Steamed rice
Warm corn tortillas
Extra toasted pumpkin seeds
Method
Preheat your air fryer to 200°C.
Toss the chicken with the oil, salt and black pepper and air fry for 9 minutes.
Place the tomatoes, onion and garlic in a heatproof tray and air fry for 9 minutes.
Add the pumpkin seeds and sesame seeds for the final 3 minutes so they toast.
Blend the roasted ingredients with the soaked chilli, cumin, cinnamon and stock.
Pour the sauce into four heatproof pots and add the chicken.
Cover with foil and air fry at 180°C for 12 minutes.
Remove the foil, stir and cook for 5-7 minutes until thick and bubbling.
Check the chicken reaches 75°C.
Rest for 3 minutes and finish with coriander and lime.