, photo by Naomi Sherman
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Meal Air fryer Moroccan chicken with vegetables
Ingredients
- 2 lbs 900 g boneless chicken thighs
- ½ lb (1½ cups) 220 g (350 ml) red bell pepper, seeded and cut into large slicesred bell peppers, seeded and cut into large slices
- 3 oz. (½ cup) 85 g (130 ml) shallot, peeled and halvedshallots, peeled and halved
- 1 tbsp 1 tbsp paprika powder
- 2 tsp 2 tsp ground cumin
- 1 tsp 1 tsp salt
- 1 tsp 1 tsp coriander, ground
- 1 tsp 1 tsp ground cinnamon
- 1 tsp 1 tsp turmeric, ground
- ½ tsp ½ tsp ground ginger
- ¼ tsp ¼ tsp cayenne pepper or harissa paste (optional)
- 1 tbsp 1 tbsp olive oil
- 3 oz. 85 g cucumber, grated
- 1 tbsp 1 tbsp fresh mint, finely chopped or ground black pepper, to taste
- 2 2 garlic clove, finely choppedgarlic cloves, finely chopped
- 1 cup (61⁄3 oz.) 240 ml (180 g) Greek yogurt (4% fat)
- salt
Instructions
Chicken and vegetables
- Preheat air fryer to 380°F (190°C).
- Put chicken and veggies into a large mixing bowl. Add the paprika, cumin, salt, coriander, cinnamon, turmeric, ginger, cayenne, and olive oil. Coat the chicken and veggies very well. Set aside and allow to marinate for at least 10 minutes, up to 3-4 hours.
- Add the chicken and veggies to the preheated air fryer and cook for 15-20 minutes, flipping halfway, or until the chicken and veggies are slightly charred and chicken is cooked through. If your air fryer is small, you may have to cook them in 2-3 batches.
- While the chicken is cooking, put the grated cucumber in a strainer and sprinkle salt on top. Mix well and let the liquid drain for 5 minutes. Wrap the cucumber in a tea towel and squeeze out excess liquid.
- Place the drained cucumber in a bowl with the yogurt, garlic, and fresh mint. Stir and add black pepper and salt to taste.
- Let the sauce sit in the refrigerator for at least 10 minutes for the flavors to develop. It will keep for about 3 days in the fridge.
- Serve the chicken and veggies with a large dollop of Tzatziki on top.
Tzatziki
Sensitive to FODMAPs?
Do you have IBS and are avoiding FODMAPs? (FODMAP is an acronym for fermentable oligosaccharides, disaccharides, monosaccharides and polyols. These are types of short-chain carbohydrates found in many fruits, vegetables, legumes, grains, dairy products, and some processed foods.) The chicken and spices in this recipe are FODMAP diet-friendly. Swap the onions and peppers for your favorite low FODMAP vegetables and skip the Tzatziki.
Get creative with your veggies!
You can add asparagus, mushrooms, broccoli, tomatoes or olives.
Conventional oven instructions
Follow the steps above, but increase your oven temperature to 400°F (200°C). Check the chicken and veggies halfway through.
Meal prep
This dish is great for making ahead. Cook a double batch and you have lunch for the week!
Can I use chicken breasts?
Yes, you can, but be careful not to overcook. Because the air fryer uses high heat and very little fat, low-fat chicken breasts can dry out easily.
Recommended special equipment
Air Fryer (5qt recommended size, but you can use smaller and cook in batches)
Hi, Jordan! I will pass your request on to our team. Thanks!
Thank you for your feedback! We will pass it on to the team.
Cumin is only entered once in the ingredients list. Perhaps you confused it with coriander or cinnamon? :-)
2 tsp ground cumin is needed for this recipe, for 4 servings.
Awesome! So glad you love it!
Moroccan food is so yummy! Instead of boneless chicken thighs, I'll used ground chicken or ground turkey. If I mix it and let the meat, herbs, and spuc
That sounds like a tasty option!
Thank you for letting us know how much you enjoyed this recipe!
It's fine to use bone-in chicken if that's what you have on hand!
Hi, Ann! This would be just regular paprika, but you could try with the others also!
You're right. Step 5 has been updated; there is no oil needed in the tzatziki.