You’ll Need
For the Chicken
600g chicken thigh fillets, cut into large pieces
1 tbsp olive oil
½ tsp turmeric
½ tsp ground cumin
½ tsp sea salt
½ tsp black pepper
For the Saffron Rice
600g cooked basmati rice, cooled
Large pinch of saffron soaked in 3 tbsp hot water
50g dried barberries or cranberries
1 tbsp butter, melted
½ tsp ground cinnamon
60ml chicken stock
To Finish
40g pistachios, roughly chopped
Chopped parsley
Optional but Dangerous
Crispy onions
Garlic yoghurt
Warm flatbread
Method
Preheat your air fryer to 195°C.
Toss the chicken with the olive oil, turmeric, cumin, salt and black pepper.
Air fry for 10-12 minutes, shaking halfway, until browned and cooked through.
Check the thickest chicken piece reaches 75°C and set it aside.
Mix the cooked rice with the saffron water, barberries, melted butter, cinnamon and stock.
Divide the rice between four heatproof pots and place the chicken on top.
Cover each pot tightly with foil, keeping it clear of the heating element.
Air fry at 180°C for 8 minutes until the rice is steaming hot.
Remove the foil carefully and air fry for 2 minutes to crisp a few surface grains.
Finish with pistachios and parsley and serve immediately.