You’ll Need
For the Epis Chicken
650g chicken thigh fillets, cut into large pieces
½ green pepper, roughly chopped
3 spring onions, roughly chopped
Large handful of parsley
3 garlic cloves
1 tsp dried thyme
Juice of 1 lime
1 tbsp white wine vinegar
1 tbsp sunflower oil
½ tsp sea salt
For the Quick Pikliz
150g white cabbage, finely shredded
1 carrot, grated
½ red onion, thinly sliced
1 tbsp lime juice
1 tbsp white wine vinegar
½ Scotch bonnet, very finely sliced
Pinch of salt
To Serve
600g cooked rice
Lime wedges
Optional but Dangerous
Extra Scotch bonnet
Crispy plantain
Garlic sauce
Method
Blend the green pepper, spring onions, parsley, garlic, thyme, lime juice, vinegar, oil and salt into a rough epis paste.
Reserve two clean tablespoons of epis, then coat the chicken and marinate in the fridge for at least 30 minutes.
Preheat your air fryer to 195°C.
Arrange the chicken in a single layer, letting excess marinade drip away.
Air fry for 12-14 minutes, turning and basting with a little reserved clean marinade halfway.
Check the thickest piece reaches 75°C and rest for 3 minutes.
Mix the cabbage, carrot, red onion, lime, vinegar, Scotch bonnet and salt.
Leave the pikliz for 15 minutes, then drain away excess liquid.
Divide the hot rice between boxes and add the epis chicken.
Pile the cool pikliz alongside and finish with lime wedges.