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Bored of Lunch’s Air Fryer Fiery Moroccan-style Chicken and Couscous
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Introduction from Nathan Anthony
This light but filling meal is one of my go-tos when I’m short on time. Spiced chicken in a fiery sauce with a sweet couscous salad – you can’t really go wrong. My tip here is to preheat the air fryer so you get a slight char on the chicken. The couscous salad with sundried tomato and pomegranate is a really nice way to balance the heat in the rest of the dish.
Ingredients
Essential kit
You will need an air fryer.
Method
Preheat the air fryer to 200°C. Combine the chicken with the oil, garlic purée, spices, onion granules, lemon juice and seasoning. Add to the air fryer and air-fry for 15–17 minutes.
Add the couscous, turmeric and hot stock to a heatproof bowl, stir, then cover with cling film and set aside while the chicken is cooking.
When the chicken is nearly done, mix together the sauce ingredients in a bowl and season with a little salt, then heat in the microwave for 2–3 minutes or in a pan over a low heat.
Add the remaining ingredients to the couscous, fluff up the grains with a fork, slice the chicken and serve both with a salad of your choice and the sauce spooned over.
TIP: If you don’t like things too spicy, omit the cayenne pepper and reduce the hot sauce.
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