AIR FRIED CHICKEN WITH MANGO AND TOMATO COUSCOUS SALAD

A fresh summer salad taking advantage of our mangoes whilst they are still in season!

 Ingredients

• 800g boneless butterflied chicken (see tip)

• 2 tbs Moroccan spice blend

• 2 tbs olive oil

• 2 tbs honey

Mango & Tomato Couscous

• 100ml extra virgin olive oil

• 200g Solanato® tomatoes

• 2 garlic cloves, thinly sliced

• 3 tsp dried red chilli flakes, optional

• 2 tbs (40ml) red wine vinegar

• 3 mangoes, chopped

• 1 ½ cups Israeli (pearl) couscous

• 2 cups (500ml) chicken stock

• ½ cup mint leaves, shredded

• ½ cup parsley leaves, roughly chopped

  Method

• STEP 1 Pat the chicken dry with paper towel. Combine the spice blend and 1 tablespoon of oil, spoon over both sides of the chicken, rubbing in with your fingers. Combine the honey and remaining oil and set aside.

• STEP 2 Preheat the Air fryer to 180°C. Place the chicken, skin side down in a lightly greased ovenproof tray and place in the basket. Place the basket in the Air fryer and cook for 20 minutes. Turn the chicken over, spoon over the honey mixture and cook a further 15 minutes or until the chicken is cooked through. Remove to a plate and set aside to rest for 15 minutes.

• STEP 3 Meanwhile, heat a large non-stick frying pan over medium-high heat until hot. Add 2 tablespoons (40ml) olive oil, the tomatoes, garlic and chilli if using. Cook, shaking the pan for 10 minutes or until the tomatoes start to burst. Remove from the heat. Add 2 tablespoons (40ml) of the remaining oil, vinegar and mangoes. Season well.

• STEP 4 Heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat, Add the couscous and cook, stirring occasionally, for about 3 minutes or until fragrant and lightly toasted. Add the stock, bring to the boil, reduce the heat and simmer for 10 minutes or until the stock is absorbed and the couscous is tender. Transfer to a large bowl, spoon over three quarters of the mango mixture, stir to combine. Cool for 10 minutes then stir in the herbs and season. Spoon onto a serving platter.

• STEP 5 Slice the chicken and arrange over the couscous salad. Spoon over the remaining mango mixture and serve.

  Tip Boneless butterflied chicken is available in the poultry section of the supermarket or from your butcher.

  TipIf you don’t have an air fryer, place the chicken in a greased roasting pan, cook in a 200°C fan forced oven, following step 2.

Recipe supplied by Perfection Fresh Australia