You’ll Need
For the Chicken
700g boneless chicken thigh fillets
1 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
½ tsp ground ginger
½ tsp black pepper
For the Lemon Olive Sauce
1 small onion, thinly sliced
2 garlic cloves, finely grated
1 preserved lemon, flesh discarded and rind finely sliced
100g green olives
150ml chicken stock
1 tsp honey
To Finish
Chopped coriander
Chopped parsley
Optional but Dangerous
Buttered couscous
Harissa
Warm flatbread
Method
Preheat your air fryer to 200°C.
Toss the chicken with olive oil, cumin, coriander, turmeric, ginger and black pepper.
Air fry for 10 minutes, turning halfway, until browned.
Place the onion, garlic, preserved lemon, olives, stock and honey in a heatproof dish.
Air fry the sauce at 185°C for 8 minutes, stirring once.
Nestle the browned chicken into the sauce and turn each piece to coat.
Air fry at 190°C for another 8-10 minutes until the sauce reduces.
Check the chicken reaches 75°C in its thickest part.
Rest for 3 minutes so the salty lemon flavour settles.
Finish with coriander and parsley and serve with couscous.