Chicken thighs are marinated with warm Indian inspired spices and cooked in the air fryer then served with a creamy avocado sauce. Serve it over a light spring salad.
FOR THE CHICKEN:
1 lb boneless skinless chicken thighs (cut into bite size chunks)
1 tbsp. Lemon juice
1 tbsp. Freshly grated ginger
1/2 tsp. Ground cumin
1 tsp. Chinese five spice
1/4 tsp. Coriander
2 garlic cloves (finely minced)
1/2 tsp. Sea salt
1 tsp. Turmeric
1 1/2 tsp. Smoked paprika
1 purple or white onion (sliced)
1 bell pepper (julienned or sliced)
salt and pepper
1/2 a ripe avocado
1 tbsp lime juice
1/4 cup cilantro leaves
1 garlic clove
1/4 cup nut milk (I used a combination of almond and coconut cream)
2 tbsp. Primal Kitchen Foods avocado oil
2 tbsp. – 1/4 cup filtered water (depending on how thick or thin you want the sauce)
salt to taste
To begin, add the chicken and all the ingredients needed to a bowl and marinate the chicken in the fridge for about 2 hours. Now, thread the chicken on skewers about 2-3 pieces on each skewer (should fit ~8 skewers).
Now, spray the air fryer basket with some avocado oil spray and place the skewers in the basket. Line the dripping dish with parchment paper and scatter the onion and pepper slices in the pan in a single layer. Drizzle a couple of tablespoons of olive oil on the vegetables and season them with a little salt and pepper.
Place the oven rack in position 2 and select the “DUAL COOK” option. Set the first cycle to “bake” AT 350˚F for 5 minutes. Then set the second cycle to “air fryer” at 425˚F for another 5 minutes. Let the oven preheat and when it displays as “ready”, place the air fryer basket with the chicken on top of the oven rack in “position 2” and place the dripping try with the peppers and onions in “position 1” under the oven rack.
Once the first cycle of cooking is done, check the chicken and the vegetables and toss/turn them before the next cycle starts. Close the door to the air fryer and continue to cook.
While the vegetables continue to cook, put the avocado, lime juice, cilantro leaves, garlic clove, milk, and avocado oil into a blender or food processor and pulse until the mixture is smooth. While the blender or food processor is running, add water to the mixture 2 tablespoons at a time until the dressing is as thick or thin as you would like it. Season the sauce with salt to taste.
Remove the chicken and vegetables from the air fryer and serve them over a bed of fresh greens or cauliflower rice. Finish with the avocado sauce and enjoy!
If you don’t own an air fryer, you can make this in the oven.
Simply follow all the steps for marinating the chicken and preparing the vegetables (if you have a large enough pan, you can place the chicken and the vegetables on the same pan and bake them in a preheated oven for ~7-10 minutes at 375˚F. Then turn the oven to broil for 2-3 minutes to add some color and crust to the chicken.
Again, serve with a bed of greens or cauliflower rice and finish with the avocado sauce.
Keywords: chicken tikka, air fryer chicken tikka