You’ll Need
For the Tray
650g chicken breast, cut into large chunks
1 large aubergine, cut into 3cm cubes
1 red onion, cut into wedges
1 tbsp olive oil
1 tsp smoked paprika
½ tsp sea salt
½ tsp black pepper
For the Romesco
1 roasted red pepper, drained
40g toasted almonds
1 small tomato, roughly chopped
1 garlic clove
1 tbsp sherry vinegar
1 tbsp olive oil
½ tsp smoked paprika
Pinch of chilli flakes
To Finish
Chopped parsley
Lemon wedges
Optional but Dangerous
Crumbled Manchego
Toasted almonds
Warm flatbreads
Method
Preheat your air fryer to 200°C.
Toss the aubergine and red onion with half the olive oil, half the paprika, salt and black pepper.
Air fry for 8 minutes, shaking halfway.
Coat the chicken with the remaining oil and paprika, then add it to the basket.
Air fry everything for 10-12 minutes, shaking twice, until browned and cooked through.
Blend the roasted pepper, almonds, tomato, garlic, vinegar, olive oil, paprika and chilli to a coarse sauce.
Transfer the chicken and vegetables to a heatproof tray and spoon over the romesco.
Return to the air fryer at 190°C for 3 minutes so the sauce warms and clings.
Check the thickest chicken piece reaches 75°C.
Finish with parsley and lemon and serve immediately.