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Moroccan chicken-and-chickpea soup

Chicken recipes

Moroccan chicken-and-chickpea soup

5 minutes

Chicken casserole with mashed potatoes

Chicken recipes

Chicken casserole with mashed potatoes

50 minutes

Apricot chicken wings with ginger-biscuit dukkah

Chicken recipes

Apricot chicken wings with ginger-biscuit dukkah

30 minutes

Ostrich frikkadel wraps

Lunchbox recipes

Ostrich frikkadel wraps

5 minutes

Boursin chicken fillets

Chicken recipes

Boursin chicken fillets

25 minutes

Chicken in tomato sauce

Chicken recipes

Chicken in tomato sauce

45 minutes

Grapefruit roast chicken

Chicken recipes

Grapefruit roast chicken

45 minutes

Prego chicken fillets with cheesy mash

Air-fryer recipes

Prego chicken fillets with cheesy mash

30 minutes

Coronation chicken-and-corn toasties

Chicken recipes

Coronation chicken-and-corn toasties

15 minutes

Nuke-it noodle bowl

Chicken breast

Nuke-it noodle bowl

4–5 minutes

One-pot chicken and rice

Chicken recipes

One-pot chicken and rice

45 minutes

Air-fryer buttermilk chicken breasts

Air-fryer recipes

Air-fryer buttermilk chicken breasts

20 minutes

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Air-fryer buttermilk chicken breasts

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes, overnight marinating

Cooking Time 20 minutes

Ingredients

1 cup buttermilk
1½ T Woolworths Italian seasoning
1½ T Woolworths chicken seasoning
4 free-range skinless chicken breasts
4 slices ciabatta
1 T olive oil

For the ezme, mix:

1 T tomato paste
1 t smoked paprika
2 tomatoes, chopped
1 shallot, chopped
20 g Italian parsley, chopped
3 T red wine vinegar
1 lemon, juiced
1 t dried chilli flakes

Method

1. Place the buttermilk, seasoning and chicken in a large Ziploc bag and chill for 30 minutes or overnight.

2. Remove the chicken from the bag and shake off any excess marinade. Place the chicken in the air-fryer basket, smooth side down, and cook for 6 minutes at 190°C. Turn and cook for a further 5 minutes. Rest for 7 minutes.

3. Rub the bread with olive oil and place in the air-fryer basket. Cook at 180°C for 5 minutes until golden.

4. To serve, top the ciabatta with the ezme and chicken.

Cook's note: The succulent chicken is also delicious sliced into a Thai curry sauce.

Find more air-fryer recipes here.

Photographs: Jan Ras
Food assistant: Bianca Strydom