Air Fryer Roast Chutney Chicken

Step into the world of  delicious cooking with our Air Fryer Roast Chutney Chicken!!

Elevate your culinary skills and tantalize your taste buds with a flavorful combination of honey, mustard, smoked paprika, dried chili, and more.  Immerse yourself in the aromatic blend of spices and savory ingredients as you embark on a culinary adventure that will delight your senses and impress your loved ones.

Get ready to savor every bite of this crispy, juicy, and perfectly seasoned dish that will surely become a family favorite

Ingredients CHICKEN Honey 6-8 chicken portions little oil for brushing 2tsp corn flour mixed to a paste with 15ml water chopped parsley

Method MARINADE 1 onion, finely chopped 3 heaped spoons chutney 4 garlic cloves finely chopped 2 bay leaves 4 whole cloves 60ml oil 125ml tomato sauce 60ml Worcestershire sauce 60ml white vinegar 30ml honey or light brown sugar 5ml Dijon mustard 5ml Dried chili 5ml smoked paprika 5ml Freshly ground black pepper 2,5ml salt

Parsley

Method

Spray an ovenproof dish (that fits in the basket or on the racks) of the fryer with baking paper and spray with cooking spray.

1. CHICKEN:

• Arrange the chicken in a non-metallic marinating dish.

2. MARINADE:

• Add all the marinade ingredients to a large jar and shake until well mixed; or mix in a mixing bowl.  
• Pour the marinade over the chicken; the chicken should be completely covered.  
• Cover the dish and let the chicken marinade for 2 hours or overnight in the refrigerator.
• Reheat the air fryer to 180°C. Remove the chicken from the marinade and set the marinade aside.  
•  Arrange the chicken in a single layer in the lined basket or on the racks of the fryer 
• Roast the chicken for 10 minutes. 
• Lightly brush the chicken with a little oil and roast for another 10-15 minutes or until done.  
• Remove the chicken with the baking paper from the air fryer and keep warm.
• Pour the remaining marinade into the oven dish and add any chicken pan juices and stir in the cornflower mixture.  
• Heat the sauce in the fryer for 5-10 minutes or until it begins to simmer and thicken, stirring occasionally.

And if you are looking to elevate your air fryer roast chutney chicken, pair it with a delightful broccoli cheddar salad that is sure to impress!

Broccoli Cheddar Salad

Looking to elevate your roast chicken game? Then pair it with a delightful broccoli cheddar salad that is sure to impress.

This vibrant and delicious side dish offers a perfect balance of flavors and textures.  The crispness of fresh broccoli pairs beautifully with the rich creaminess of cheddar cheese, creating a mouthwatering combination that will have your taste buds dancing, whether you're hosting a dinner party or simply craving a tasty side dish, this broccoli cheddar salad is a must-try addition to your menu.

Get ready to delight your guests with this flavorful and wholesome accompaniment to your succulent roast chicken.

Ingredients 250g medium sized pasta shells. 4 cups broccoli florets ¼ cup sunflower or olive oil ½ cup coarsely chopped walnuts 1 tsp dried basil 1 tsp sugar ¼ tsp salt 3 tbs cider vinegar 3 tbs lemon juice 3 spring onions, including tops, cut into 2.5cm lengths 350g sharp Cheddar Lemons

Method 1.  Cook the pasta shells according to packet directions, adding the brocoli and red pepper during the last 6 minutes. 2. Meanwhile, heat 1 tbs of the oil in a nonmetallic frying pan over moderate heat for 1 minute.  3.Add the walnuts and sauté, stirring often, for two to three minutes or until they are lightly browned. 4. 4.Remove from the heat and stir in the remaining oil and the basil, sugar, salt, vinegar and lemon juice. Set aside 4. When the pasta is firm-tender, add the spring onions to the boiling water, then remove from the heat and drain well.  5. Transfer the pasta and vegetables to a large bowl, add the walnut mixture, and toss to mix.    6. Check the seasoning.    7. Scatter the cheese evenly overall.  8. Serve warm.

This article was printed from Home-Cooking-Haven.com.com

Oven Temp's

Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque:  To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Blanch: To cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in and on top.

Brown: Two cook over high heat, usually on top of the stove, to brown food.

Caramelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk.   Also to beat ingredients, usually sugar and a fat, until smooth and fluffy.

Cube: To cut food into small ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces.  Usually refers to making pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish.

Coriander:  Also known as Dhania.

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce.  Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment:   Always keep to the basics, but, take out and put in spices etc. to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavor fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over:  If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat  is barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. Usually in a food processor, blender, sieve, or food mill.

Ragout:  The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear:  To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim:  To remove surface foam or fat from a liquid.

Seep:  To soak in a liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, eggbeater or electric mixer which increases the volume as air is incorporated into the eggs or cream.

Zest: The outer, colored part of the peel of citrus fruits.

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