You’ll Need
For the Chicken
700g boneless chicken thigh fillets
Juice of 1 lemon
1 tbsp Dijon mustard
1 tbsp sunflower oil
½ tsp sea salt
½ tsp black pepper
For the Yassa Onions
3 large onions, thinly sliced
2 garlic cloves, finely grated
Juice of 1 lemon
1 tbsp Dijon mustard
150ml chicken stock
1 Scotch bonnet, left whole and pierced once
1 bay leaf
To Serve
600g cooked long-grain rice
Chopped parsley
Lemon wedges
Optional but Dangerous
Extra Scotch bonnet
Green olives
Crispy onions
Method
Mix the chicken with lemon juice, mustard, oil, salt and black pepper and marinate for 30 minutes.
Preheat your air fryer to 195°C.
Lift the chicken from the marinade, pat lightly dry and air fry for 12-14 minutes, turning halfway.
Place the sliced onions, garlic, lemon juice, mustard, stock, Scotch bonnet and bay leaf in a deep heatproof dish.
Air fry at 180°C for 16 minutes, stirring every 4 minutes, until the onions are very soft.
Remove the whole chilli for gentler heat or split it into the sauce if you mean business.
Add the browned chicken and cook for a further 6-8 minutes.
Check the chicken reaches 75°C and discard the bay leaf.
Divide the hot rice between boxes and spoon over the chicken and plenty of onions.
Finish with parsley and lemon wedges.