About the Recipe
The Air Fried Chicken with Mango and Tomato Couscous Salad is a harmonious blend of juicy, Moroccan-spiced chicken and a vibrant couscous salad. The boneless butterflied chicken is coated with a mixture of Moroccan spices and olive oil, then air fried to perfection. It's glazed with a sweet honey and olive oil mixture for a tantalizing finish. The accompanying couscous salad boasts a medley of flavors, with fresh tomatoes, garlic, and optional red chili flakes sautéed in olive oil, mixed with chopped mangoes and red wine vinegar. The couscous itself is lightly toasted and cooked in chicken stock until tender, then combined with the majority of the mango mixture and allowed to cool. Fresh mint and parsley leaves are stirred in for a refreshing touch. With a total prep and cook time of 70 minutes, this dish is perfect for a flavorful midweek dinner or a weekend gathering. The chicken is sliced and served atop the couscous salad, with the remaining mango mixture spooned over it to serve.
Ingredients
800g Boneless butterflied chicken
2 tbs Moroccan spice blend
2 Tbs Olive Oil
2 Tbs Honey
Mango & Tomato Couscous:
100mL Extra Virgin Olive Oil
200g Tomatoes
2 Garlic Cloves, thinly sliced
3 tsp dried red chilli flakes, optional
2 tbs red wine vinegar
3 mangoes, chopped
1/5 Cups Pear Couscous
2 cups chicken stock
½ cup mint leaves, shredded
½ cup parsley leaves, roughly chopped
Preparation
Pat the chicken dry with paper towel. Combine the spice blend and 1 tablespoon of oil, spoon over both sides of the chicken, rubbing in with your fingers. Combine the honey and remaining oil and set aside.
Preheat the Air Fryer to 180 degrees. Place the chicken, skin side down in a lightly greased overproof tray and place in the basket. Place the basket in the Air fryer and cook for 20 minutes. Turn the chicken over, spoon over the honey mixture and cook a further 15 minutes or until the chicken is cooked through. Remove to a plate and set aside to rest for 15 minutes.
Meanwhile, heat a large non-stick frying pan over medium-high heat until hot. Add 2 tablespoons olive oil, the tomatoes, garlic and chilli is using. Cook, shaking the pan for 10 minutes or until the tomatoes start to burst. Remove from the heat. Add 2 tablespoons of the remaining oil, vinegar and mangoes. Season well.
Heat the reaming 1 tablespoon oil in a medium saucepan over medium-high heat. Add the couscous and cook, stirring occasionally, for about 3 minutes or until fragrant and lightly toasted. Add the stock, bring to the boil, reduce the heat and simmer for 10 minutes or until the stock is absorbed and the couscous in tender. Transfer to a large bowl, spoon over three quarters of the mango mixture, stir to combine. Cool for 10 minutes then stir in the herbs and season. Spoon onto a serving platter.
Slice the chicken and arrange over the couscous salad. Spoon over the remaining mango mixture and serve.
Tips:
Boneless butterflied chicken is available in the poultry section of the supermarket or from your butcher.
If you don’t have an air fryer, place the chicken in a greased roasting pan, cook in a 200 degrees fan forced oven, following step 2.