You’ll Need
For the Chicken
6 bone-in chicken thighs
2 tbsp Jamaican curry powder
1 tsp ground allspice
1 tsp sea salt
1 tbsp vegetable oil
1 large onion, sliced
3 garlic cloves, finely grated
20g fresh ginger, finely grated
1/2 Scotch bonnet, finely chopped
4 thyme sprigs or 1 tsp dried thyme
350ml chicken stock
1 tbsp tomato puree
1 x 400g tin butter beans, drained
1 medium potato, cut into 2cm chunks
Optional but dangerous
Plain rice
Mango chutney
Extra Scotch bonnet
Equipment
One 2-litre deep heatproof dish and foil
Method
Rub the chicken with the curry powder, allspice, salt and oil. Marinate in the fridge for at least 1 hour if time allows.
Preheat your air fryer to 195°C and air fry the thighs for 10 minutes, skin-side up.
Put the onion, garlic, ginger, Scotch bonnet, thyme, stock, tomato puree and potato in the heatproof dish.
Set the chicken on top, cover tightly with foil and air fry at 175°C for 30 minutes.
Stir in the butter beans, turn the chicken and cook covered for 8 minutes more.
Remove the foil and air fry at 195°C for 7 minutes until the sauce has thickened around the beans.
Check the chicken reaches 75°C at the thickest point and the potato is tender.
Rest for 5 minutes and taste the gravy before adding any extra salt.