Buckle up for a culinary adventure with this air fryer chicken thighs and basmati rice recipe. The chicken thighs are marinated in a symphony of flavours and are air fried to perfection, resulting in juicy, flavourful meat. The basmati rice is infused with the warm aromas of lemon juice, turmeric, and cumin. When combined with the chicken thighs, it creates a dish that is both delicious and satisfying!
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Chicken Thighs & Basmati Rice
Servings: 4 people
Ingredients
- 750 g Chicken Thighs , skinless
- 1 tbsp Dijon Mustard
- 3 tbsp Balsamic Vinegar
- 1 tsp dry Coriander , ground
- 3 tbsp EVOO , Extra Virgin Olive Oil
- 1 tbsp Honey
- 1 tbsp Dry Oregano
- ½ tsp Fine Sea Salt
- ½ tsp freshly ground Black Pepper
For the Rice
- 300 g Basmati Rice
- 2 tbsp Lemon Juice
- 1 tbsp Turmeric
- 1 tbsp dry Cumin , seeds
- 1 Litre Water
- 1 tsp Fine Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- We prepare the rice by placing a medium pot over high heat and adding the rice, lemon juice, turmeric, dry cumin, season with the salt and pepper and pour the water. Cover the pot with its lid, bring to a boil and simmer for 10’. Turn off the heat, open the lid and strain the rice. Keep aside to cool.
- We make the marinade by adding into the bowl the Dijon mustard, balsamic vinegar, coriander, oil, honey, salt and pepper. Mix well and add the chicken thighs in the bowl and make sure that each one is well coated. Either refrigerate overnight or cook within the next 30’.
- Turn your air fryer on at 185°C, roasting, preheat it, add the chicken thighs into the basket lined with cooking paper and cook for a total of 18’. After 10’ of cooking remove from the oven, flip the chicken thighs and place back in the air-fryer for the remaining 8’.
- If you want to have more char on the chicken thighs then grill for further 2’, while flipping halfway through.
- Remove from the air-fryer and serve with the basmati rice.
