Ingredients

Method

• 1 whole free-range chicken
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 x 3 cm piece fresh ginger, grated
• 1 cup cream
• 1 handful fresh mint, roughly chopped
• sea salt and freshly ground black pepper, to taste
• 400 g frozen peas

Method

Ingredients

1 Preheat the air fryer to 180°C. Using kitchen scissors, remove the backbone from the chicken. Turn the bird over and fold out the thighs and drumsticks. Flatten the chicken by pressing down on the breast with the palms of your hands.

2 Place onion, garlic, ginger, cream and mint in a food processor. Purée on high speed until smooth.

3 Place chicken breast-side down in the air-fryer basket and pour over the sauce. Season, then air-fry for 30 minutes.

4 Turn the chicken breast-side up and spoon over the pan juices. Add the peas and air-fry for a further 10 minutes. Serve warm.

Find more chicken recipes here

Extracted from Air Fryer: Herman’s Top 100 Recipes by Herman Lensing (Jonathan Ball).